Lemon-rice-with-hummus

35 min

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.

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

  1. Dice onion and mince garlic
  2. Cut aubergines into 1-2 cm pieces
  3. Cut red bell peppers into 1-2 cm pieces
  4. Rinse the rice with cold water

Cook

25 min

soupPan

Sauté onions, aubergine and bell pepper

on high heat. Don't turn them too often so they get a nice brown color ~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, start with some lemon juice, taste and add more if needed, season with salt & pepper

Serve rice with hummus, almonds and coriander/parsley

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