Brown Rice Bowl Recipe | Food Diaries | Zarnak Sidhwa | Pan Asian Food

Method:
Bring the stock to a boil. Add the rice, lentil, and a big pinch of salt. Cover and reduce the heat to a simmer. Cook until the rice and lentil are tender, adding more liquid a little at a time if all of it is absorbed before the rice and lentils are cooked. Heat 2 tablespoons oil in a large pan, add the onions and cook until deeply browned and beginning to caramelize, add the garlic and cook for 2 minutes more. When the rice and lentils are ready, remove from the heat and let sit covered for 10 minutes. Add 1/2 of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil and gently fold to incorporate. Reserve the remaining onions for serving. Heat very little oil in another pan and fry the eggs one at a time. Season the eggs with salt, pepper, and a dash of paprika. Divide the rice and lentil mixture equally between 4 bowls. Place a fried egg on each bowl. Garnish with the remaining caramelized onions, harissa sauce and toasted walnuts.

Method:
Grill two red peppers until completely blackened, leave to cool, then peel away the skin and remove the core and seeds. Remove the stalks and seeds from the fresh red chilies and roughly chop. Put the chilies in a food processor with peeled garlic cloves, ground cumin and ground coriander and blend to a rough paste. Add the cooled, peeled peppers, coarse salt, white vinegar and olive oil. Blend for 1-2 minutes until the mixture is fairly smooth. Spoon into a small jar, cover with a layer of olive oil and refrigerate for up to three months.

Method:
Boil milk, corn flour, butter and sugar till it turns glossy. Keep stirring continuously for 2 to 3 minutes till it turns thick. Add essence and let it cool down. Pour into rose shaped silicon moulds and keep in the refrigerator for 2 to 3 hours. Remove just before serving.