Brown rice pilaf with smoked ham and brewer’s yeast
1/3 cup quinoa
2/3 cup brown rice
1 tablespoon of oat bran
1 teaspoon of dried onions and shallots (each)
½ cup of red lentils
5-6 sun-dried tomatoes
Salt and pepper to taste
1 tablespoon of dry parsley
1 teaspoon of dry oregano
3 slices of smoked pork ham (150 g, with rind)
Brewer’s yeast flakes
Freshly roasted and crushed nuts (walnuts, almonds, cashews or hazelnuts)
To prepare the pilaf, heat a little olive oil in a saucepan. Briefly sauté the carrots, quinoa and rice. Add the lentils, sundried tomatoes and all the spices. Pour 4 cups of boiling water over the dish, stir and cook over low heat for 20 to 30 minutes. Season with salt and pepper. Monitor and stir during cooking and, if necessary, add a little boiling water.
Cut the smoked ham into strips and sear briefly in 1 tablespoon of ghee or butter. Pour the already cooked pilaf over it and mix everything well.
Serve the pilaf hot, sprinkled with brewer’s yeast flakes, fresh parsley and crushed nuts.