Lebanese Rice and Lentils with Caramelized Onions 1 c Green or brown lentils
1 qt Cold water
3 lg White onions, sliced thinly
1/2 c Olive oil
1/2 c Basmati or other long grain rice
1 ts Salt
1 ts Allspice
Bring the lentils to a boil in the water and simmer, skimming, about
25 minutes, or until nearly tender. Drain the lentils, reserving 1
1/2 cups of cooking liquid. Add more liquid if necessary to make 1
1/2 cups.
Cook the onions in the olive oil for about 5 minutes. Then remove 1
1/2 cups of the onions and cook the rest until they caramelize and
begin to get crisp, about 57 minutes more. Drain the caramelized
onions on paper towels.
Add to the saucepan the cooked lentils, the reserved liquid, the
softened onions, and the basmati rice, salt and allspice. Cook over
low heat, covered, until rice is tender, about 20 minutes.
Top with caramelized onions.
Yield: 8 servings
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