Crunchy brown rice and lentils with cashews

A side of rice will never be boring again! In fact, we suggest serving this as the main event.

Less than 45 minutes

Serves 4 (as a main) 


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2 cups (500ml) brown rice 
  • ⅔ cup (180ml) dried brown lentils 
  • 4 cups (1L) warm chicken or veg stock 
  • 2 cups (500ml) boiling water 
  • Salt and milled pepper 
  • Oil, for frying 
  • 3 onions, sliced into petals 
  • 3 Tbsp (45ml) balsamic vinegar 
  • 1 tsp (5ml) sugar or honey 
  • 4 sprigs fresh thyme 
  • 1 can (400g) chickpeas 
  • 1 packet (100g) raw cashew nuts 
  • Handful fresh herbs (such as rosemary or thyme), chopped 
  • 1 tsp (5ml) each cumin seeds and mustard seeds 



  1. Bring rice, lentils, stock, water and seasoning to a boil. 
  2. Reduce heat, cover and simmer without stirring for 14-18 minutes, until water has evaporated. 
  3. Heat a glug of oil in a pan on medium heat and sauté onion for about 10 minutes, stirring regularly. It should be turning golden but not brown. 
  4. Add balsamic vinegar, sugar or honey and thyme. 
  5. Sauté for another 3-5 minutes, until sticky and browned. Remove and set aside. 
  6. Heat another glug of oil in the same pan and fry chickpeas and cashews for 5-8 minutes until golden-brown. 
  7. Add herbs and seeds, cooking for another minute. 
  8. Toss both onion and chickpea mixtures through rice. 
  9. Serve flavoured rice as a side with roast chicken or beef, or make it a meal and top with fried mushrooms and spinach. 


Browse more vegetarian recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Pulled beef brisket pie

Tender pulled beef brisket in a rich red wine and tomato sauce, all tucked under a flaky layer of buttery puff pastry. Dinner sorted!

Coconut beans (Maharage Yanazi)

This creamy bean-based dish is the national dish of Tanzania (eaten by most people on Independence Day, 9 December) but it’s well-loved all over East Africa too.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.