300g lentils cooked
4 tbsp olive oil
150g Agrino Fino long-grain rice
500g vegetable broth
200g tomato sauce
4 green onions
2 tbsp parsley finely chopped
170g fresh cream cheese
Freshly ground pepper/p>
Bring the vegetable broth to a boil over high heat. Add rice. Cook rice until al dente. Drain and transfer into a bowl.
Cut the tomatoes into small cubes. Finely chop the green onions. Heat the olive oil in a large, nonstick frying pan over high heat. Sauté the cubed tomatoes and green onions for 1-2 min.
Add lentils and rice. Stir well. Finish with the tomato sauce, salt, and freshly ground pepper. Continue cooking until the sauce thickens. Add chopped parsley and stir to fold. Serve in deep, individual plates and top with 1-2 tbsp cream cheese.