Wash, cut and dry the leaves of cabbage pak choi, put them in a non-stick pan with a couple of tablespoons of EVO oil and let them flavor over low heat with chili.

Meanwhile, prepare the lentils, washing them well and rinsing them until the water is clean. In a saucepan put the washed lentils, add the vegetable broth and bring to a boil. Reduce the heat and simmer for about 30 minutes. If you see that the broth is little, add a little water. At the end of cooking add salt.

While the lentils are cooking, cook the brown rice in plenty of salted water. The boiling of brown rice can take up to 50 minutes but you can halve the cooking time using the pressure cooker.

As soon as the rice is cooked, drain it and mix it in the pan with the Chinese cabbage, flavoring it with a few cloves and two tablespoons of EVO oil.

Add, when the rice is still hot, a few cubes of cheese type Casera to make it streaky.

Finally put the rice in the center of the dish surrounded by lentils.

Decorate and season with a sprinkling of turmeric and linseed.

CURIOSITY: biryani is a dish of Indian origin generally prepared with chicken while we propose the vegetarian version.

Rich in fiber and low glycemic index, is a complete dish from the nutritional point of view with a good source of protein for the presence of legumes and cheese (in small quantities).
Flax seeds also enrich the dish with mono and polyunsaturated fatty acids, antioxidant and mineral substances (especially potassium).