Friday, February 5, 2010


I'm pretty sure I'm still not saying this correctly, since I first 'heard' of it browsing through Good Things Catered last week. But I decided to try it since it looked like a healthy side dish. And that it was.

And not only was it healthy it's super filling and comforting. This could easily be a meal in and of itself (which I'm guessing it probably is supposed to be) but it also worked great as a satisfying side.

Lentils, brown rice, caramelized onions...what's not to love?!
Source: Good Things Catered

2 Tbsp olive oil
2 medium onions, finely chopped
1 tsp salt, plus more for serving
4 garlic cloves, minced or pressed
4 c. water (for some reason I had to use way more then this...the rice and lentils kept absorbing all the water but it wasn't finished cooking. I'd say I used at least 5 cups, but I started with 4 and just kept adding more until it was right.)
1 c. lentils, rinsed and picked through
1 c. long grain brown rice (I used short grain since it was all I had...this worked fine)

optional (non traditional):
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/16 tsp ground allspice

-Heat oil in large sauce pan over medium heat.
-Add onions and salt and cook until they are deeply caramelized. (This takes a while but be patient).
-After about 35-60 minutes (usually takes me about 45 minutes) the onions will be a rich amber color and darker in spots.
-Make sure not to burn, it will turn the taste of the entire dish.
-When the onions are ready add the garlic and spices and stir until fragrant, about 30 seconds.
-Add water and deglaze the pan, scraping up all browned bits.
-Add lentils and bring to a boil.
-Cover pan and cook for 15 minutes.
-Add rice and stir to combine.
-Recover pan and cook for an additional 30 minutes, or until rice is done.
-Mix thoroughly, cover and turn heat off.
-Let sit until slightly cooled and thickened, with no liquid left in the pan.
-It is now ready to serve: plate and season with salt and pepper to bring out taste.


Katie said...

Aww, yay! i'm so happy tou liked it. My favorite way is when you almost "overcook" it down to mush. Then serve it with a dollop of thickened yogurt on top. Soooo good. :) Hard to explain how to say it, but I'm sure you have it. It's "MOO-shud-drah"...okay I can't explain how to roll the "dr" on that. haha.

Cate said...

I love this stuff! I just made some with bulgur instead of rice, but I love it both ways!

Kristen616 said...

Katie - I definitely didn't "have it" lol... I was butchering it! But 'moo-shud-drah' sounds good...thanks! We loved it though...thanks for the recipe!


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