Ingredients for 4 people

320 gr Wholemeal Carnaroli rice Mulino Marello

Approximately 180-200 g of Umbrian lentils

3 red turnips

Extra virgin olive oil to taste

Procedure

cook the rice in salted water for about 30-40 minutes. Drain. In the meantime, while the rice cooks, boil the lentils for about 30 minutes and steam the red turnips. If desired, sauté the lentils in the pan with a drizzle of oil, salt and pepper and add the rice. Sauté briefly, add the diced red turnips. Serve with extra virgin olive oil added raw.

At this time of year, lentils cannot be missing from our tables.

Nutrients, rich in iron, magnesium, phosphorus and B vitamins, should become a new well-being habit. They are also a very digestible legume, suitable for children and those who do not tolerate legumes in general, especially the hulled varieties.

In the kitchen, lentils are very versatile, suitable as a side dish, as a single dish together with polenta or blended with potatoes to make meatballs, but also to season rice and pasta.

Together with Mulino Marello Carnaroli brown rice they are perfect for a satiating, nutritious and fiber-rich single dish.

A recipe for good luck, suitable for a festive lunch or dinner, remembering that lentils are the symbol of prosperity, luck and wealth.

I chose to add red turnip, also rich in iron and antioxidants. It will give a tasty and colorful touch to this dish! If you keep the rice with the turnip chunks in the pan and sauté for a few minutes longer, the grains will turn red. Decide whether to opt for a short stir-fry or to dye the rice with a longer stir-fry!

If you have leftovers, this recipe keeps perfectly in the fridge for a couple of days.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.