Author Notes
This is a vegetarian gluten free dish typical of the middle East. Rice and lentils cooked to perfection with two delicious toppings, caramelized onions and tomato and cucumber salad.
—May I have that recipe
Ingredients
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1 cup
Lentils
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1 cup
Parboiled rice
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4 cups
filtered or bottled water divided
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2 teaspoons
salt or salt to taste
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2
large Spanish onions
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3 tablespoons
extra virgin olive oil
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2 tablespoons
balsamic vinegar
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1
large cucumber
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1/4 cup
chopped parsley
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1 pint
grape tomatoes (mix red and yellow)
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3 tablespoons
extra virgin olive oil
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1 teaspoon
salt or salt to taste
Directions
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In a large soup pot, boil lentils in 2 cups of salted water until “al dente”?
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Add remaining 2 cups of water, rice and salt. Bring to a boil and simmer until all the water has been absorbed (about 20 minutes).
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In the mean time, prepare the onion topping. In a large skillet, sauté the sliced onions in olive oil, add salt and cook until they start to brown. Add balsamic vinegar and cook until caramelized.
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For salad topping, mix all the ingredients in a medium size bowl. Toss it all together and let it sit for a few minutes.
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Serve the rice and lentils in a bowl, add the caramelized onion topping and the salad.
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ENJOY!
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