Middle-eastern rice recipe

Click to rate
(16 ratings)
Sending your rating
serves: 2
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 35 min

Nutrition per portion

Calories 573 kCal 29%
Fat 20g 29%
  -  Saturates 4g 20%
  • We earn a commission for products purchased through some links in this article.
  • This cheap and easy rice recipe has onions and fresh parsley to add flavour – while the lentils and poached egg on top make it hearty and filling


    • 2 tbsp olive oil
    • 2 onions, peeled and sliced
    • 100g (3½oz) split red lentils, rinsed
    • 1 tsp caster sugar
    • 2 tsp balsamic vinegar
    • 250g pack steamed brown basmati rice or frozen cooked brown rice
    • Salt and freshly ground black pepper
    • 2 eggs
    • Chopped fresh parsley


    • Heat the oil in a large frying pan and add the onion. Cook over a low heat for 12-15 mins, stirring, until browned.

    • Put the lentils in a pan with 300ml (½ pint) cold water, bring to the boil and cook, half-covered, for 10-15 mins until the water is absorbed.

    • Add the sugar and vinegar to the onion, then turn up the heat and stir in the cooked lentils and rice. Season and heat through while poaching the eggs.

    • Serve the rice mixture in bowls and put the egg on top. Sprinkle with parsley.

    Top tip for making Middle-eastern rice

    If you don't have ready cooked brown rice, put 150g (5oz) rinsed brown rice in a pan with 300ml (½ pint) water, bring to the boil, then simmer for 20-25 mins until rice is tender.

    Click to rate
    (16 ratings)
    Sending your rating

    Related Recipes