Lebanese rice and lentils with caramelized onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green or brown lentils |
| 1 | quart | Cold water |
| 3 | larges | White onions, sliced thinly |
| ½ | cup | Olive oil |
| ½ | cup | Basmati or other long grain rice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Allspice |
Directions
Bring the lentils to a boil in the water and simmer, skimming, about 25 minutes, or until nearly tender. Drain the lentils, reserving 1½ cups of cooking liquid. Add more liquid if necessary to make 1 ½ cups.
Cook the onions in the olive oil for about 5 minutes. Then remove 1 ½ 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
Recommended drink: Ara
Posted to MC-Recipe Digest V1 #351 Recipe by: TASTE SHOW #TS4874 From: Doc1946@...
Date: Thu, 19 Dec 1996 00:01:49 -0500