| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Rice |
8 |
Servings |
INGREDIENTS
| 5 |
md |
Yellow onions — peeled |
| 3 |
tb |
Olive oil |
| 1 |
c |
Lentils |
| 3 1/2 |
c |
Cold water |
| 1 |
c |
Long-grain brown rice |
| 2 |
ts |
Salt |
INSTRUCTIONS
Dice 3 of the onions. Heat a large heavy skillet and add 2 tablespoons of
the olive oil and the diced onions. Saute until quite brown and set aside.
Put the lentils and water in a large covered pot. Bring to a boil, covered,
then simmer for about 15 minutes. Add the cooked onion to the lentils along
with the rice and salt. Cover and simmer for 20 minutes, until rice and
lentils are soft. Remove from heat and let stane 5 minutes. Slice the
remaining 2 onions into rings. Heat the skillet again and saute the rings
in the remaining oil. To serve, top the lentils with the sauteed onion
rings.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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