Middle-eastern rice recipe

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10 min


35 min

Nutrition per portion

Calories 573 kCal 29%
Fat 20g 29%
  -  Saturates 4g 20%

This cheap and easy rice recipe has onions and fresh parsley to add flavour – while the lentils and poached egg on top make it hearty and filling


  • 2 tbsp olive oil
  • 2 onions, peeled and sliced
  • 100g (3½oz) split red lentils, rinsed
  • 1 tsp caster sugar
  • 2 tsp balsamic vinegar
  • 250g pack steamed brown basmati rice or frozen cooked brown rice
  • Salt and freshly ground black pepper
  • 2 eggs
  • Chopped fresh parsley


  • Heat the oil in a large frying pan and add the onion. Cook over a low heat for 12-15 mins, stirring, until browned.

  • Put the lentils in a pan with 300ml (½ pint) cold water, bring to the boil and cook, half-covered, for 10-15 mins until the water is absorbed.

  • Add the sugar and vinegar to the onion, then turn up the heat and stir in the cooked lentils and rice. Season and heat through while poaching the eggs.

  • Serve the rice mixture in bowls and put the egg on top. Sprinkle with parsley.

Top tip for making Middle-eastern rice

If you don't have ready cooked brown rice, put 150g (5oz) rinsed brown rice in a pan with 300ml (½ pint) water, bring to the boil, then simmer for 20-25 mins until rice is tender.

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