Lebanese Lentilrice Pilaf With Blackened Onions Recipes

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LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil/Rice Pilaf With Blackened Onions image

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.

Provided by Chef Kate

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped of fresh mint

Steps:

  • Heat 2 tablespoons oil in large saucepan over medium-high heat.
  • Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
  • Add broth and lentils; bring to boil.
  • Reduce heat to medium-low and simmer, covered, 10 minutes.
  • Stir in rice; return to boil.
  • Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
  • Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
  • Season pilaf to taste with salt and pepper.
  • Transfer to plates; top with blackened onions.
  • Place tomatoes and cucumber alongside.
  • Top pilaf with dollop of yogurt.
  • Sprinkle with mint.

Nutrition Facts : Calories 451.1, Fat 14.8, SaturatedFat 2.1, Sodium 16.8, Carbohydrate 67, Fiber 15.1, Sugar 8.9, Protein 14.6

LEBANESE LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil-and-Rice Pilaf with Blackened Onions image

Categories     Onion     Rice     Side     Sauté     Vegetarian     Yogurt     Ramadan     Spice     Lentil     Fall     Healthy     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
Plain yogurt
Chopped fresh mint

Steps:

  • Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
  • Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

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