SERVES 4 V D P C Q
4 tbsp canola oil
1 red onion, finely chopped
2 tender celery stalks, leaves included, quartered lengthwise and diced
2 carrots, peeled and coarsely grated
1 fresh green chile, seeded and finely chopped
3 scallions, finely chopped
¼ cup whole almonds, sliced lengthwise
1¾ cups cooked brown basmati rice
¾ cup cooked split red lentils
¾ cup vegetable stock
5 tbsp fresh orange juice
salt and pepper
fresh celery leaves, to garnish (optional)
1. Heat 2 tablespoons of the oil in a high-sided skillet with a lid. Add the onion and cook over medium heat for 5 minutes, until softened.
2. Add the celery, carrots, chile, scallions, and almonds and stir-fry for 2 minutes, or until the vegetables are tender but still firm to the bite, and still brightly colored. Transfer to a bowl and set aside until needed.
3. Add the remaining oil to the skillet. Stir in the rice and lentils and cook over medium–high heat, stirring, for 1–2 minutes, or until heated through. Reduce the heat and stir in the stock and orange juice. Season with salt and pepper to taste.
4. Return the vegetables to the skillet. Toss with the rice for a few minutes until heated through. Transfer to a warmed serving dish, garnish with celery leaves, if using, and serve.