jaddarah ( lentil & rice pilaf with carmelized onions)

By • December 26, 2010 • 0 Comments

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Author Notes: A Lebanese co-worker gave me this recipe over 20 years ago and I have loved it ever since. The secret is the dark brown carmelozed onion that goes onto the top...it makes it so savory and delish!Nanna

Serves 4-8

  • 3 onions, sliced thin
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1-2 pinches salt
  • 1 pinch black pepper
  • 1 1/2 cups green lentils
  • 1 1/2 cups jasmine rice
  • 5 cups water
  • 1 teaspoon salt
  1. place 1/2 cup of the slicec onion in the pot of water with washed lentils and rice and 1 tsp. salt. Simmer until water is absorbed. (You may need a bit more or less water according to drynedd of lentils and rice...watch carefully.)In a saute pan add onions to the butter, olive oil, pinches of salt & pepper and over medium, heat stirring constantly until done, render them until dark brown and carmelized by their own sugar content. Serve over lentil & rice mixture.
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Tags: keeps well, savory

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