| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Arab |
Veglife1 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Brown lentils |
| 7 |
c |
Water |
| 1 |
md |
Onion; finely chopped |
| 3 |
tb |
Olive oil |
| 1 1/2 |
c |
Long grain white rice |
| 1 |
lg |
Onion; sliced, into half |
|
|
; circles |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Put lentils in a large pot, cover with 5 cups of water, and bring to a
boil. Cover and simmer for 20 minutes, stirring occasionally, and
removing any foam that rises. In a medium skillet over medium-high
heat, saute chopped onion in 1 1/2 tablespoons of oil until soft and
golden, about 5 minutes. After lentils have cooked for 20 minutes,
add cooked chopped onions, rice, and remaining water. Cook for 15 to
20 more minutes or until rice is tender, adding more water if
necessary. Season to taste with salt & pepper. In the skillet used to
saute onions, saute sliced onion in remaining oil until dark brown,
about 10-15 minutes. Serve lentils and rice topped with browned
onions.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
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