Lebanese Lentil/Rice Pilaf With Blackened Onions |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe first appeared as part of a meatless week-night meal in the November, 2003 Bon Appetit. Vegans can omit the yogurt. Ingredients:
4 tablespoons olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
2 teaspoons ground cumin |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
2 (14 ounce) cans vegetable broth |
3/4 cup dried lentils, rinsed, picked over |
3/4 cup long-grain white rice |
2 large onions, sliced |
3 tomatoes, quartered lengthwise |
1 cucumber, peeled, cut into rounds |
plain yogurt |
chopped fresh mint |
Directions:
1. Heat 2 tablespoons oil in large saucepan over medium-high heat.
2. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
3. Add broth and lentils; bring to boil.
4. Reduce heat to medium-low and simmer, covered, 10 minutes.
5. Stir in rice; return to boil.
6. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
7. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
8. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
9. Season pilaf to taste with salt and pepper.
10. Transfer to plates; top with blackened onions.
11. Place tomatoes and cucumber alongside.
12. Top pilaf with dollop of yogurt.
13. Sprinkle with mint.
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