Rice, lentils and dried cranberries with pine nuts

6 servings

25 minutes

This exquisite recipe, inspired by traditional Chinese cuisine, combines the tender texture of rice and lentils with the light tartness of dried cranberries, creating a harmonious balance of flavors. Fragrant parsley and spicy ginger add subtle Eastern notes to the dish, highlighting its rich bouquet. The finishing touch is crunchy pine nuts that add zest and textural variety. This dish is perfect as a standalone light meal or as an elegant side to meat and vegetable dishes. It warms, satisfies, and brings pleasure with every bite.

Energy value per serving

• Calories: 193.5
• Proteins: 3.8g
• Fats: 5.8g
• Carbohydrates: 31.9g

Ingredients

• Green beans: 220 g
• Rice: 1 glass
• Dried cranberries: 40 g
• Dried parsley: 1 tsp
• Grated ginger: 0.5 tsp
• Salt: 1 tsp
• Olive oil: 0.5 tsp
• Roasted pine nuts: 45 g
• Onion: to taste

Cooking steps

1. Put all the ingredients except the pine nuts in a pot.

   Required ingredients:

   • Green beans: 220 g
   • Rice: 1 glass
   • Dried cranberries: 40 g
   • Dried parsley: 1 teaspoon
   • Grated ginger: 0.5 teaspoon
   • Salt: 1 teaspoon
   • Olive oil: 0.5 teaspoon
   • Onion:  to taste

2. Pour in 4 cups of water. Cover with a lid and cook for 20 minutes or until done.

3. Sprinkle the finished dish with fried pine nuts.

   Required ingredients:

   • Roasted pine nuts: 45 g