Caramelized Onion And Lentil Pilaf Recipes

LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)

Steps:

• prep the ingredients: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
• onions: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once it's hot, add the onions and stir them around to coat with the oil. Set a timer for 20 minutes and cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a plate lined with a paper towel.
• rice pilaf: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove. Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

CARAMELIZED ONION AND LENTIL PILAF

Steps:

• In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
• Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
• Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
• To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF

Steps:

• In a large heavy-based saucepan, heat over medium heat.
• Add onion slices, and sauté until softened and deep golden brown.
• Remove half the onions and set aside.
• Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
• Add salt, and season with black pepper to taste.
• Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
• Drain, then add to pan.
• Add 4 cups water, raise heat, and bring to a boil.
• Cover, reduce heat to very low, and cook for 15 to 20 minutes.
• Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
• To serve, fluff pilaf with a fork, and transfer to a serving bowl.
• Garnish with reserved onions.