Lemon Rice with Hummus
This recipe is inspired by Middle Eastern flavours. By cooking the rice with the veggies and spices it gets a wonderful taste. Together with the lemon juice and hummus it’s a fresh and creamy dish.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Ingredients
4 servings
300 g
2
2
200 g
50 g
1
Brown rice
Aubergines
Red bell peppers
Hummus
Almonds
Lemon (juice & zest)
400 ml
2 tea sp
1 tea sp
1 TBL sp
1
2
15 g
Bouillon (vegetable)
Cumin
Turmeric
Thyme
Onion
Garlic cloves
Fresh coriander or parsley
Make it a dinner party🎉
Instead of adding the aubergines and bell pepper to the pan, roast them in the oven (20-30 min at 200°C) and add them at the end. You can also replace cumin, turmeric, and thyme with za'atar.
Prep
10 min
- Dice onion and mince garlic
- Cut aubergines into 1-2 cm pieces
- Cut red bell peppers into 1-2 cm pieces
- Rinse the rice with cold water
Cook
25 min
Sauté onions, aubergine and bell pepper
on medium/high heat until the aubergine is soft ~8 min
Add garlic, lemon zest, thyme, cumin, and turmeric
turn down the heat and season with salt and pepper ~3 min
Add rice and bouillon
first add the rice and then add the bouillon, add more water later if the rice cooks dry without being done, keep the lid on ~10 min
Meanwhile, chop the almonds and cut coriander/parsley
Turn off the heat and add plenty of lemon juice
let it sit with the lid on to steam the rice ~5 min. Add lemon juice, taste and add more if needed, season with salt & pepper
Serve rice with hummus, almonds and coriander/parsley
This is a recipe from the seasonal calendar
