Ribs with lentils and rice
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Loading... Ingredients
- 30 ml (2 tbsp) olive oil
- 1 kg meaty beef short bibs or pork spare ribs
- 1 large onion, chopped
- 1 clove garlic, crushed
- ½ each green, red and yellow peppers, diced
- 1 bay leaf
- 2,5 ml (½ tsp) dried thyme
- 2, 5 ml (½ tsp) dried rosemary
- salt and freshly ground black pepper to taste
- 500 ml (2 cups) water
- 125 ml (½ cup) lentils
- 125 ml (½ cup)Spekko Long Grain Parboiled Rice
- 1 X 410 g can chopped tomatoes
- 30 ml (2tbsp) chopped fresh parsley
Method
- Heat oil in a large ovenproof casserole and brown ribs in batches on all sides. Remove ribs and set aside.
- Add onions, garlic and peppers to casserole, cook stirring occasionally for 10 minutes.
- Return ribs to casserole; add bay leaf, dry herbs, salt and pepper.
- Add water and bring to the boil, cover reduce the heat to low and simmer for 1 hour,
- Stir in lentils, rice and tomatoes, cover and simmer for a further 30 minutes or until rice and meat are tender. (Add more water if stew is too dry).
- Remove the bay leaf, adjust seasoning and sprinkle with fresh parsley.