Lentil and rice pilaf topped with deeply caramelized onions and cumin.
Hands-free mode with voice commands & timers
No ratings yet
Rinse the lentils and place them in a medium pot with 2 cups of water; bring to a boil, then simmer for 15-17 minutes until partially cooked but still firm.
While lentils simmer, slice the onions into thin half-moons and heat the olive oil in a large skillet over medium-high heat.
Fry the onions in the oil for 20-25 minutes, stirring frequently, until they are a deep dark brown and slightly crispy; drain on paper towels, reserving the oil.
Rinse the rice under cold water until the water runs clear, then drain thoroughly.
In a large pot, add 2 tablespoons of the reserved onion oil, the rice, the par-cooked lentils (drained), cumin, coriander, cinnamon, salt, and pepper.
Add 2 cups of fresh water to the pot, bring to a boil, then cover tightly and reduce heat to low for 15-18 minutes.
Turn off the heat and let the pot sit, covered, for 10 minutes to allow the steam to finish the cooking process.
Fluff the rice and lentils with a fork, stir in half of the caramelized onions, and top with the remaining onions and fresh parsley before serving.
