Thursday, May 6, 2010
Lentils and Rice with Caramelized Onions
Another GREAT recipe...I almost ate the whole pot :)
3 large onions, peeled and sliced into thin rings (about 2lbs)
3/4 cup olive oil
1 cup long-grain basmati rice (rinsed)
1 cup red lentils, rinsed
1 cinnamon stick
1 1/2tsp ground cumin
Preheat the oven to 400 degrees F. In a large, deep baking pan, toss the onion rings with the oil to coat. Seperate the rings and spread them out in the pan. Roast in oven for 30 minutes, stirring often. The onions rings should be deep brown. When done, remove from the oven and set aside.
Bring 4 cups of water to a boil in a large, heavy bottomed pot. Add the rice, cinnamon stick, ground cumin. Bring back to a boil, then lower the heat, cover, and simmer for 15 minutes.
Uncover and add the lentils, stir and cover, bring to boil again, lower the heat to low, and cook for 45 minutes until all the liquid is absorbed. Remove from the heat and set aside the covered pot for 10 minutes.
Use a fork to gently fluff the lentils and rice. Remove the cinnamon stick. Gently fold the onions into the mixture making sure to drizzle on any remaining oil from the roasting pan. Stir thoroughly. Serve warm or at room temperature.
The aroma is amazing. A warm comfort food. So good.