Ingredients
- 3 large yellow onions, peeled and sliced into thin rings (about 2 pounds)
- ¾ cup olive oil
- 1 cup long grain basmati rice, brown or white, rinsed
- 1 cinnamon stick
- ½ teaspoon ground allspice
- 1 ½ teaspoons ground cumin
Directions
Preheat the oven to 400F
In a large, deep baking pan, toss the onion rings with the olive oil to coat. Be sure to seperate the rings and spread them out in the pan. Roast in the oven for 25-30 minutes, stirring often. The idea is to get most of the onion rings deep brown, crisp, and even burned on the edges. The deeper they roast, the sweeter they'll taste. When done, remove from the oven and set aside.
Bring 4 cups of water to a boil in a large heavy-bottomed pan. Add the rice and cinnamon stick. Bring back to a boil, then lower the heat, cover, and simmer for 15 minutes.
Uncover and add the lentils, cumin and allspice; stir gently only a few times (too much stirring can break the rice grains); cover, bring to boil again, lower the heat to low, and cook for an additional 45 minutes, until the liquid is completely absorbed. Remove from the heat and set aside the covered pot for 10 minutes.
Use a fork to gently fluff the lentils and rice. Remove the cinnamon stick. Gently fold the caramelized onions into the lentils and rice, making sure to drizzle on any remaining olive oil from the roasting pan. Stir thoroughly. Serve warm or at room temperature.
Lentils and Rice with Caramelized Onions. To import, drag image to your MacGourmet recipe box.
