Wild Rice and Puy Lentils with Broccoli

My goodness, it’s been a while since my last blog. Like many people, I’ve been navigating some very stormy waters and literally trying to keep my head above water. It hasn’t been great, but I also know that it hasn’t been all bad.  I’ve got to know the book group ladies better while joining two other ladies in an allotment has been brilliant fun and the scene of many wonderful picnics. I’m still cooking every day; still trying to eat local, eat healthily and reduce my food waste. The biggest distraction however has come in the form of a foundation course in Culinary Medicine that I’m undertaking. As a learning addict, this seemed like a brilliant idea, although I might just have bitten off more than I can chew – ouch, dreadful pun time.

Back to my favourite subject – food.  Today’s recipe from The Olive Oil Taster Cooks @Home is from the absolutely brilliant Dr Rupy Aujla and is taken from his first The Doctor’s Kitchen book. It’s great to prepare if you’re working from home as you can soak the rice and lentils before needed. Otherwise, put them on to soak when you arrive home and the dish will be ready to cook in no time. My version differs very slightly from the original to allow for ingredients I had to hand.

Rice, lentils, broccoli


3 tbsp extra virgin olive oil *

1 red onion, finely chopped,

4 sprigs of fresh thyme (1tsp dried)

Pinch Pul Biber (Turkish chilli powder)

3 cloves garlic, crushed or finely chopped

200g wild red rice, soaked for at least 20 mins then drained

200g puy (French or small green) lentils, soaked & drained as above

600ml boiling water

200g broccoli, broken into florets with the stem cut into matchsticks 

2 tbs tahini

Juice and zest of 1 lime

Sea Salt & Black pepper

Flat-leaf parsley or coriander to serve


1. Heat 2 tbsp of the olive oil in a saucepan over a medium heat, add the onion and sauté for a few minutes to start to colour before adding the thyme and garlic.  Sautés for another few minutes until lightly browned.

2. Add the drained rice and lentils and toast them for a few minutes to infuse the flavours. Pour in the boiling water, cover and simmer for at least  20 minutes, until the lentils and rice are cooked but with a slight bite to them.

3. While the rice is cooking, toss the broccoli stems in a frying pan with the salt & pepper and remaining olive oil.  After a few minutes add the florets and continue cooking until slightly coloured (just a few minutes), add 50ml of water, cover and cook for 2-3 minutes.

4. Combine the tahini, lime zest and juice and 10ml boiling water in a bowl to make a dressing.

5. Serve the rice and lentils topped with broccoli and dressing poured over. Sprinkle with a pinch of pul biber and parsley or coriander before serving.

Wild Rice, puy lentils and broccoli

* As there are some gutsy flavours in this dish, I used a Sicilian EVOO which brought out the ‘nuttiness’ of the tahini.

This recipe serves 2 and was brilliant at room temperature the next day for lunch.

Until next time, enjoy supporting local suppliers, cooking, eating and sharing food.


Karen O

The Olive Oil Taster Cooks @Home

Twitter: @TasteOliveOil

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