| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Sweet onions |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Lentils |
| 4 1/2 |
c |
Water |
| 1/2 |
c |
Long grain rice |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
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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