Ingredients
-
4
-
1
-
3
-
2
-
3/4
-
1/2
-
2
-
3/4
-
3/4
-
2
-
-
-
-
-
Directions
Lebanese Lentil/Rice Pilaf With Blackened Onions, This recipe first appeared as part of a “meatless week-night meal” in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt., Fantastic and filling! I added a little cayenne and skipped the yogurt to keep this vegan. What interesting flavors. Using high quality spices from a place like Penzey’s should address some people’s comments about flavor, if you don’t have any, then just increase the quantity., Just made this recipe. It’s ok. Lacks flavor..too bland for my taste. After reading the reviews, I even added more cumin and all spice, still was bland. The lentils also need more time to cook than what’s stated on the recipe. I wouldn’t make this recipe again.
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Steps
|
1
Done
|
Heat 2 Tablespoons Oil in Large Saucepan Over Medium-High Heat. |
|
2
Done
|
Add Chopped Onion and Next 4 Ingredients; Saut Until Onion Softens, About 4 Minutes. |
|
3
Done
|
Add Broth and Lentils; Bring to Boil. |
|
4
Done
|
Reduce Heat to Medium-Low and Simmer, Covered, 10 Minutes. |
|
5
Done
|
Stir in Rice; Return to Boil. |
|
6
Done
|
Reduce Heat to Medium-Low; Cover and Cook Until Liquid Is Absorbed and Rice and Lentils Are Tender, About 15 Minutes Longer. |
|
7
Done
|
Meanwhile, Heat 2 Tablespoons Oil in Heavy Large Skillet Over Medium-High Heat. |
|
8
Done
|
Add Sliced Onions; Saut Until Soft and Beginning to Blacken, About 20 Minutes. |
|
9
Done
|
Season Pilaf to Taste With Salt and Pepper. |
|
10
Done
|
Transfer to Plates; Top With Blackened Onions. |
