|Photo: Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe|
The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Lentil/Rice Pilaf With Blackened Onions recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil/Rice Pilaf With Blackened Onions.
Total Time: 55 mins
Prep Time: 25 mins
Cook Time: 30 mins
Chef Kate's Note:
This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. ...
4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
chopped fresh mint
1 Heat 2 tablespoons oil in large saucepan over medium-high heat.
2 Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
3 Add broth and lentils; bring to boil.
4 Reduce heat to medium-low and simmer, covered, 10 minutes.
5 Stir in rice; return to boil.
6 Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
7 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
8 Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
9 Season pilaf to taste with salt and pepper.
10 Transfer to plates; top with blackened onions.
11 Place tomatoes and cucumber alongside.
12 Top pilaf with dollop of yogurt.
13 Sprinkle with mint.
By Chef Kate
More Middle Eastern Food Recipes:
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Bulghour with broccolis
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