Oriental rice with mint yoghurt

Name: Oriental rice with mint yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g dried apricots; 1 Onion; 2 Garlic cloves; 4 TABLESPOONS Oil; 250 g Basmati Rice; 750 ml Vegetable broth (instant); 150 g red lentils; 1 (600 g) small head white cabbage; 50 g Pistachio kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 1 collar Mint; 300 g Whole milk yoghurt

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g dried apricots
1 Onion
2 Garlic cloves
4 TABLESPOONS Oil
250 g Basmati Rice
750 ml Vegetable broth (instant)
150 g red lentils
1 (600 g) small head white cabbage
50 g Pistachio kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
1 collar Mint
300 g Whole milk yoghurt

Directions

1
Dice the apricots. Peel onion and garlic. Cut onion into strips, chop garlic. Heat 2 tablespoons of oil in a saucepan. Fry onion, garlic, rice and apricots for about 5 minutes while stirring.
2
Add vegetable stock, bring to the boil and cook for about 5 minutes. Reduce heat, add lentils and let it swell in a closed pot for about 5 minutes. Meanwhile clean the cabbage, cut into large pieces, wash and pat dry.
3
Heat 2 tablespoons of oil in a large frying pan. Brown the cabbage in it. Add rice and lentil mixture to the cabbage and cook for another 5 minutes. Coarsely chop the pistachios and fold in. Season rice with salt, pepper and cinnamon.
4
Wash the mint, dab dry and chop finely, except for a little to garnish. Mix mint with yoghurt and season to taste with salt and pepper. Garnish mint yoghurt with mint leaves and serve with oriental rice.