Lentils & Rice With Caramelized Onions
Recipe: #11503
December 13, 2013
Categories: Side Dishes, Beans, Rice, White Rice, Appetizers, Middle Eastern, Gluten-Free, High Fiber Low Cholesterol, No Eggs, Vegetarian, more
"This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. The 12 servings is as an appetizer."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (201.6 g)
- Calories 177.3
- Total Fat - 5.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 253.7 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 8.4 g
- Sugars - 4.5 g
- Protein - 7.8 g
- Calcium - 47.3 mg
- Iron - 2.2 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel and slice onions vertically.
Step 2
Heat 3 tablespoons oil in a large skillet over medium-low heat.
Step 3
Add onion; cover and cook 15 minutes or until soft, stirring occasionally.
Step 4
Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm.
Step 5
While onion cooks, bring water to a boil in a large saucepan.
Step 6
Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes.
Step 7
Stir in 1/2 cup caramelized onion, rice, cumin, allspice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender.
Step 8
Spoon lentils and rice into a shallow dish; top with remaining onion.
Step 9
Drizzle remaining oil over lentils. Serve with yogurt, if desired.
Tips
No special items needed.
1 Reviews
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