Ingredients
-
4
-
1
-
3
-
2
-
3/4
-
1/2
-
2
-
3/4
-
3/4
-
2
-
3
-
1
-
-
-
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. |
|
11
Done
|
Place Tomatoes and Cucumber Alongside. |
|
12
Done
|
Top Pilaf With Dollop of Yogurt. |
|
13
Done
|
Sprinkle With Mint. |
