Ingredients

Method

• 1 cup basmati rice
• 1 chopped onion
• 1 T olive oil
• 2 t crushed fennel seeds
• 2 t ground cumin
• 1 t ground coriander
• 1 t chilli powder
• 1 t turmeric
• 1 t cinnamon
• 1/4 t grated nutmeg
• 1/4 t allspice
• 3 dried figs
• ½ cup dried apricots
• ½ cup golden sultanas
• ½ cup coarsely chopped
• Toasted cashew nuts
• 1 x 400 g can drained brown lentils
• Chopped coriander

Method

Ingredients

Cook basmati rice according to package instructions, then spread the rice on a baking tray and dry out in a warm oven for a few minutes. In a pan over a medium to high heat, fry  chopped onion in olive oil for 3 minutes.
Add crushed fennel seeds, ground cumin, ground coriander, chilli powder, turmeric, cinnamon, grated nutmeg and allspice and fry for 1 minute or until fragrant. Add dried cranberries, dried figs, dried apricots, golden sultanas and combine.
Remove from the heat and add coarsely chopped and toasted cashew nuts, then spoon the mixture over the rice and add can drained brown lentils. Mix gently and serve with chopped coriander.