Preheat oven to 350F/180C

Using a mesh strainer, wash your rice three times, until water is noticeably less cloudy. Set aside

Heat large sauté pan over medium high heat. Do not add any oil or butter

Add red lentils, and cook, gently sliding the pan around, until lentils begin to toast, about 5 minutes. The color will darken. Do not stop moving, or lentils risk burning.

Remove lentils from the pan and set aside

Add butter and olive oil to the sauté pan and allow t melt and combine

Add diced vegetables and sauté until just beginning to soften

Add the coriander, cumin, salt, pepper and parsley and stir to combine

Transfer the rice mixture to an 8 x 8 casserole dish

Add the vegetable broth and mix together

Mostly cover the rice with a piece of parchment paper

Tightly cover the whole dish with aluminum foil

Place the dish in the preheated oven for 30 minutes.

Rice is ready when all the stock is absorbed, and rice is tender