Spiced Basmati Rice With Lentils And Caramelized Onions Recipes

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

Steps:

• In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
• Add the water, green lentils, and salt to the large pot. Bring to a boil.
• Cover with lid and simmer for 10 minutes.
• To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
• NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
• Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
• Cook covered for about 15 minutes, or until rice is cooked.
• Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
• Enjoy!

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS

Steps:

• Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
• Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
• Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
• Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
• Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.