BBC Good Food

13 July 2009

Tested

"Delicious! I didn't find the quantity of wine too much. I think it perhaps depends on which brand of tinned lentils you use as to whether the liquid's absorbed. Also, having read so many people say there was too much liquid, I did the second 10 minute stage of the cooking uncovered rather than covered to reduce the liquid. I would say the type of wine used makes a difference to the flavour of the finished dish. I used a nice Beaujolais as I wanted a fairly light-bodied wine."

27 June 2009

Tested

"The sea bass really complemented this dish and the roasted cherry tomatoes tasted wonderful. However 40g dill gave the pilau too aniseed a flavour in the opinion of my husband and myself, so I'll try halving the quantity of dill next time. My son liked it however - so I think it must be a matter of taste. I chose to use brown basmati rice with a cooking time of 25 minutes. Adding it at the same time as the quinoa meant that the quinoa was cooked 10 minutes before the rice and all the stock evaporated, so I had to add more stock. In future I'll cook the rice for 10 minutes before adding it. "