Lebanese Lentilrice Pilaf With Blackened Onions Recipes
LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS
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
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
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
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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