jaddarah ( lentil & rice pilaf with carmelized onions)

By Nanna • 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 pinch salt
1 pinch black pepper
1 1/2 cup green lentils
1 1/2 cup jasmine rice
5 cups water
1 teaspoon salt

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.