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Ingredients
  • 2 cups (500 mL) vegetable stock
  • 1 cup (250 mL) long-grain rice
  • ½ cup (125 mL) roughly chopped walnuts
  • 3 tbsp (45 mL) olive oil
  • 1 ½ lbs (680 g) onions, thinly sliced
  • Salt and freshly ground pepper to taste
  • 7 Medjool dates, pitted, julienned
  • 1 can (540 mL) green or brown lentils, drained, rinsed
  • ½ cup (125 mL) finely chopped flat-leaf parsley with tender stems
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