| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lebanese |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Green or brown lentils |
| 1 |
qt |
Cold water |
| 3 |
lg |
White onions, sliced thinly |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Basmati or other long grain rice |
| 1 |
ts |
Salt |
| 1 |
ts |
Allspice |
INSTRUCTIONS
Bring the lentils to a boil in the water and simmer, skimming, about 25
minutes, or until nearly tender. Drain the lentils, reserving 1 1/2 cups of
cooking liquid. Add more liquid if necessary to make 1 1/2 cups.
Cook the onions in the olive oil for about 5 minutes. Then remove 1 1/2
cups of the onions and cook the rest until they caramelize and begin to get
crisp, about 57 minutes more. Drain the caramelized onions on paper towels.
Add to the saucepan the cooked lentils, the reserved liquid, the softened
onions, and the basmati rice, salt and allspice. Cook over low heat,
covered, until rice is tender, about 20 minutes.
Top with caramelized onions.
Yield: 8 servings
Recommended drink: Ara
Posted to MC-Recipe Digest V1 #351
Recipe by: TASTE SHOW #TS4874
From: Doc1946@aol.com
Date: Thu, 19 Dec 1996 00:01:49 -0500
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