2 tbsp olive oil
1 bunch spring onions chopped
2 garlic cloves, finely chopped
1 cup lentils rinsed
½ cup brown rice rinsed
½ cup wild rice rinsed
2 tbsp flaked almonds
½ tsp dried thyme
3 cups dashi stock
In a large saucepan, sauté the onions, garlic, lentils and both types of rice in the olive oil until the onion is tender, abut 5 minutes. Add the almonds, thyme and dashi stock and bring to a boil. Reduce heat and simmer covered for about 30 minutes or until the liquid is absorbed.
