Bring rice and 2 cups water to a boil in a medium pot. Reduce heat
to low, cover pot and simmer until liquid is completely absorbed
and rice is just tender, about 40 minutes. Meanwhile, in a separate
medium pot, bring lentils and 5 cups water to a boil. Reduce heat to
low, cover partially and simmer until lentils are tender but not
falling apart, about 30 minutes. Drain, rinse in cold water and drain
again
While lentils and rice cook, bring 1/2 cup water to a simmer in a
large skillet over medium-high heat. Add onions and cook until
beginning to soften, stirring occasionally, about 8 minutes. Add 1/4
cup water, cumin, cinnamon and salt and reduce heat to medium.
Continue to cook about 15 minutes or until onions are soft and
browned, stirring frequently and adding 1/4 cup water halfway
through cooking or if onions begin to stick to skillet. Remove 1 cup
cooked onions and set aside. Stir lentils, rice and pepper into skillet
with remaining onions. To serve, top with reserved onions and
garnish with parsley.
Originally Submitted
1/31/2014
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