Post by chris on Jan 30, 2004 12:32:42 GMT -5
Lentils & Rice With Caramelized Onions
Another great recipe from Tara Duggan's "Working Cook" column in the San Francisco Chronicle. This reheats well in the microwave.
Lentils & Rice:
3 tablespoons olive oil
1 1/2 onions, diced
1/4 teaspoon ground allspice, or a pinch of cinnamon
1/2 teaspoon cumin
2 garlic cloves, minced
2 cups green lentils
9 cups water
2 cups long-grain white rice
1 tablespoon kosher salt, or 1 1/2 teaspoons table salt
Pepper to taste
Caramelized Onions:
2 tablespoons olive oil
4 onions, sliced
Salt to taste
Garnish:
Plain yogurt
For the lentils and rice: Heat the olive oil in a Dutch oven.
Add the onions, allspice and cumin and cook until onions are soft and lightly browned, about 10 minutes.
Add the garlic and cook a few more minutes.
Add the lentils and water. Bring to a simmer and cook, covered, for 10 minutes.
Add the rice and salt, then cook another 15 minutes. Remove from heat, and let stand for 5 minutes, covered.
Fluff with a fork and season with pepper and additional salt, if desired.
For the onions: Heat the olive oil in a large skillet. Add the onions and cook over medium heat, stirring only once every so often so the onions have a chance to become nicely browned and sweet and reduce greatly in size, about 30 to 40 minutes. Season well with salt.
To serve: Smother each serving of lentils and rice with the onions and top with a dollop of yogurt.
Serves 6 to 8
PER SERVING: 445 calories, 16 g protein, 75 g carbohydrate, 9 g fat (1 g saturated), 0 cholesterol, 818 mg sodium, 9 g fiber.
Another great recipe from Tara Duggan's "Working Cook" column in the San Francisco Chronicle. This reheats well in the microwave.
Lentils & Rice:
3 tablespoons olive oil
1 1/2 onions, diced
1/4 teaspoon ground allspice, or a pinch of cinnamon
1/2 teaspoon cumin
2 garlic cloves, minced
2 cups green lentils
9 cups water
2 cups long-grain white rice
1 tablespoon kosher salt, or 1 1/2 teaspoons table salt
Pepper to taste
Caramelized Onions:
2 tablespoons olive oil
4 onions, sliced
Salt to taste
Garnish:
Plain yogurt
For the lentils and rice: Heat the olive oil in a Dutch oven.
Add the onions, allspice and cumin and cook until onions are soft and lightly browned, about 10 minutes.
Add the garlic and cook a few more minutes.
Add the lentils and water. Bring to a simmer and cook, covered, for 10 minutes.
Add the rice and salt, then cook another 15 minutes. Remove from heat, and let stand for 5 minutes, covered.
Fluff with a fork and season with pepper and additional salt, if desired.
For the onions: Heat the olive oil in a large skillet. Add the onions and cook over medium heat, stirring only once every so often so the onions have a chance to become nicely browned and sweet and reduce greatly in size, about 30 to 40 minutes. Season well with salt.
To serve: Smother each serving of lentils and rice with the onions and top with a dollop of yogurt.
Serves 6 to 8
PER SERVING: 445 calories, 16 g protein, 75 g carbohydrate, 9 g fat (1 g saturated), 0 cholesterol, 818 mg sodium, 9 g fiber.