100g basmati and wild rice
1 (410g) can green lentils, drained
100g ready to eat dried apricots, diced
4 tbsp pumpkin seeds
1 (320g) jar red peppers
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp red wine vinegar
dash of Tabasco sauce
100g button mushrooms
75g oyster mushrooms, torn into pieces if large
3 tbsp chopped fresh flat parsley
Cook the rice in boiling water for 15mins until just tender. Drain and rinse in a sieve until cold. Empty into a bowl; add the lentils, apricots, pumpkin seeds. Drain the peppers reserving 3 tbsp of the juices, mix this with the oil, garlic, vinegar and seasoning to taste.
Slice the peppers into strips and stir into the rice with the mushrooms, parsley and dressing. Leave to marinate in the fridge for at least 30mins before serving.