4 tablespoons olive or canola oil
1 red onion, finely chopped
2 carrots, grated coursely
1 green chili, seeded and chopped finely
3 scallions, green part included, chopped finely
1/2 cup sliced almonds
2 cups cooked brown rice
2/3 cup cooked red lentils
3/4 cup vegetable stock
5 tablespoons fresh orange juice
salt and pepper
Heat oil in a high-sided skillet with lid over meduim heat. Add onion and cook five minutes or until soft.
Add carrots, chili, scallions, and almonds. Stir fry for two minutes or until the vegetables are firm but brightly colored. Transfer to a bowl and set aside.
Add remaining oil to the pan. Stir in the rice and lentils. Cook over medium hight heat, stirrring, for 1-2 minutes or until heated through. Reduce heat. Stir in stock and orange juice. Season with salt and pepper.
Return the vegetables to the pan. Toss with the rice for a few minutes until heated through.
Makes a lot. Half recipe would be plenty.