| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 8 | Servings | |
INGREDIENTS
| 2 | Sweet onions | |
| 1/4 | c | Olive oil |
| 1 | c | Lentils |
| 4 1/2 | c | Water |
| 1/2 | c | Long grain rice |
| 1 1/2 | t | Salt |
| 1/4 | t | Black pepper |
INSTRUCTIONS
Source Sunset magzine, September 1975 issue where there are a number of other terrific middle eastern recipes Cut onions into lengthwise slices, place into frying pan with the live oil. Cook over medium heat, stirring frequently until onions are richly browned ~ about a half hour. At the same time rinse lentils and put in a 3-4 quart saucepan with the water, bring to a boil, turn to simmer and cover. After 20 minutes add rice, salt, and pepper. Reserve 1/2 C of the cooked onions and add balance to the lentil/rice mixture. Cook until rice is tender and fluffed - about 25 minutes. Serve hot or at room temp with reserved onions arranged over the top. It makes a nice accompaniement to meat or as a main course served with a cucumber/yogurt salad Posted to JEWISH-FOOD digest V97 #033 by Ron Parker <rbparker@henning.cfa.org> on Jan 27, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 440.8mg
Potassium: 97.1mg
Carbohydrates: 7.8g
Fiber: 2g
Sugar: <1g
Protein: 2.5g