80g dried green lentils
15g uncooked wild rice
15g uncooked black rice
120g uncooked long grain rice
150g unrefined sugar
tsp ground cinnamon
15g vegan margarine
12 cooked (or canned) artichoke hearts
30ml (2 Tbsp) vegetable oil
200g white onion, finely chopped
tsp ground cinnamon
1 tsp ground coriander seed
tsp cocoa powder
4g (2 Tbsp) fresh chopped parsley
Pick over the lentils, discarding any stones. Wash the lentils and
place in a pan with sufficient cold water to cover. Boil for 10 minutes,
then simmer for 25-30 minutes, until tender. Drain and reserve.
Rinse the black rice and place in a pan with three times the volume
of boiling water. Cover and simmer for 25-30 minutes. Drain and set
Place the wild and long grain rice in another pan and cover with plenty
of cold water. Bring to the boil, cover and simmer for 15-20 minutes.
Drain and set aside.
Cut 6 thick slices (5-10mm) from the lemons, and carefully remove
any pips from the slices. Squeeze the juice from the remainder of the
lemons and put 30 ml of juice with the water in a small, flat bottomed
pan. Add the sugar to the pan with ½ tsp of the cinnamon and
heat to dissolve, forming a light cinnamon syrup.
Place the vegan margarine in a heavy bottomed pan and add the 6 lemon
slices. Gently caramelise over a very low heat, until sweet and soft
(10-15minutes). Place the caramelised lemon slices in the pan with
the cinnamon syrup and cook for another 5 minutes. Remove the slices
from the pan and allow to drain.
Wash and halve the apricots & remove the stones. Place the apricot
halves in the syrup and continue to heat for 1-2 minutes, until slightly
soft, but still holding their shape. (The apricots can very quickly
overcook in the glaze, becoming soft and losing their shape, so watch
them constantly.) Remove the apricots and allow to drain.
Remove some of the syrup from the pan, leaving only about 5mm depth
in the bottom of the pan. Place the artichoke hearts upside down in
the pan, so just the tips of the leaves are in the glaze. Place the
lid on the pan and gently heat for 3-5 minutes. Remove and drain the
Heat the vegetable oil in a saucepan and add the onion. Fry for 4-5
minutes until soft and coloured. Add ½ teaspoon of the cinnamon,
and all of the ground coriander and cocoa powder. Stir in well. Add
the cooked lentils and cook for another minute. Take off the heat and
stir in the chopped parsley.
To serve, mix the black rice with the wild and long grain rices.
Divide the rice mixture between 6 lightly oiled rings, pressing
the rice down
firmly. Place one sixth of the lentil mix on the top of the rice
in each ring, pressing down lightly. Place two artichoke hearts,
halves and one lemon slice on each plate. Decorate the plate with
a light sprinkling of ground cinnamon.