LENTILS, BROWN RICE AND CARAMELIZED ONIONS
Serves 4
Serve this dish (inspired by the Middle Eastern classic, Mujadara) either as a vegetarian main course or a hearty side.
Ingredients
1 cup long-grain brown rice
1 cup dried brown lentils
3 medium yellow onions (about 1 1/2 pounds), thinly sliced
3/4 teaspoon ground cumin --A LOT!!
1/4 teaspoon ground cinnamon --needs/tastes good with A LOT
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley--skipped that
1 cup dried brown lentils
3 medium yellow onions (about 1 1/2 pounds), thinly sliced
3/4 teaspoon ground cumin --A LOT!!
1/4 teaspoon ground cinnamon --needs/tastes good with A LOT
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley--skipped that
Method
Bring rice and 2 cups water to a boil in a medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, in a separate medium pot, bring lentils and 5 cups water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes. Drain, rinse in cold water and drain again.
While lentils and rice cook, bring 1/2 cup water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes. Add 1/4 cup water, cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 cup water halfway through cooking or if onions begin to stick to skillet. Remove 1 cup cooked onions and set aside. Stir lentils, rice and pepper into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.
While lentils and rice cook, bring 1/2 cup water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes. Add 1/4 cup water, cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 cup water halfway through cooking or if onions begin to stick to skillet. Remove 1 cup cooked onions and set aside. Stir lentils, rice and pepper into skillet with remaining onions. To serve, top with reserved onions and garnish with parsley.
Nutrition
Per serving (about 10oz/273g-wt.): 180 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 38g total carbohydrate (8g dietary fiber, 8g sugar), 8g protein
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