This easy LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
4 tablespoons olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 teaspoons ground cumin 3?4 teaspoon ground cinnamon 1?2 teaspoon ground allspice 2 (14 ounce) cans vegetable broth 3?4 cup dried lentils, rinsed, picked over 3?4 cup long-grain white rice 2 large onions, sliced 3 tomatoes, quartered lengthwise 1 cucumber, peeled, cut into rounds plain yogurt chopped of fresh mint
DIRECTIONS
Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; saut until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; saut until soft and beginning to blacken, about 20 minutes. Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.
by: Chef Kate
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