Eliminate all the ingredients for the chicken and skip step 1 and proceed with step 2. Garnish with 1 cup (150g) toasted almonds, ½ cup (75g) toasted sunflower seeds, ½ cup (75g) toasted chopped walnuts.
Cook lentils for 25 to 35 minutes until tender. Drain and set aside. Chop and sauté 2 onions, mixed with raisins, dates, and orange zest, until golden brown and set aside. Make the rice as directed without adding the lentils. Before serving, place a spatula of rice on a serving platter, then alternate with layers of lentils, the onions, raisins, and dates mixture, and rice.
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