Ingredients

Method

• 185 g brown rice
• salt, to taste
• 2 T extra virgin olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 1 stick celery, diced (including leaves)
• 1 x 450 g punnet Woolworths tricolore peppers, seeded and diced
• 1 cob sweetcorn, kernels remove from the cob
• 2 cloves garlic, finely chopped
• 100 g hand shelled peas
• 1 T smoked chilli flakes
• 1 t oregano
• 1 T ground turmeric
• 1 T Woolworths flavourmax seasoning
• 1 x 400 g can brown lentils, drained and rinsed

Method

Ingredients

1. Place the rice in a saucepan, top with cold water and add a generous pinch of salt. Bring to the boil and cook for 12–15 minutes, or until tender. Drain and set aside.

2. Heat the oil in a large pan. Fry the onion, carrot, celery (set aside the leaves) and peppers until slightly caramelised. Add the corn, peas and garlic and fry for 1 minute. Add the spices and celery leaves and mix through. Add the flavourmax seasoning and mix through, then fold in the rice. Add the lentils and give a final stir. Serve warm.

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Videography: Barry De Villiers
Food assistant: Bianca Jones
Photographs: Shavan Rahim