Last week I found out that due to an injury on my shoulder playing hockey in November, I’m required to have surgery.  The surgery will mean that I’m out of action for work and sport.  I could be out of sport for 6-9 months, which is quite scary! My arm is in a sling for 4-6 weeks minimum!

I’m going to endeavour bulking up on some recipes to keep you entertained whilst I’m down and out.  But I’m guessing there will be some time where this website will be a little quiet. Hopefully not for too long though!

Moving on, today’s treat is something that was inspired by Food Safari.  Now, one of the dishes was created in the French casserole dish and used potato slices on the bottom to cook rice from scratch in.  Now the spices included some sweetness with berries and meat, but I’ve totally changed the recipe just keeping the initial idea of the potato base.

By using the potato base, you come out with two types of dishes – a crunchy potato one with rice and your casseroled-rice dish.

This one here is full of saffron, lentils and a touch of chilli.  I’m sure you can come up with your own varieties by using the same base.  Give it a go and come back with your own versions!

Serves:

• servings for 4-8

Ingredients:

• 2 potatoes, peeled and sliced into scallops
• 1/4 onion, thinly sliced to rings
• 3-4 garlic cloves, smashed
• 400 grams lentils from a can, drained
• 1 tbs paprika
• 1 tsp white pepper
• 2 pinches saffron grinded down and soaked with a little water
• 1 tab of vegetable “chicken style” stock
• 1 tsp chilli paste
• drizzle olive oil for lining pot
• 3 cups water
• 2 cups jasmine rice

Instructions:

1. Drizzle your pan with a little olive oil.
2. Layer the potatoes on the bottom of the tray, covering the entire bottom.
3. Rinse the rice with water until the water is clear.  This removes all the starch from the rice.
4. Mix through the garlic, onions and lentils.
5. In a jug, place the saffron and three cups of water.  Mix throughly before stirring in the other spices (including chilli paste) and stock.
6. Pour in the liquid and place the lid on the dish.
7. Place on high for 10 minutes, by this time the water should be boiling.
8. Reduce to a low heat and cook for another 40 minutes.
9. Place the rice on a dish and pull out the crunchy pieces at the bottom and serve together straight away!