Lebanese Lentilrice Pilaf With Blackened Onions Recipes

LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS

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.

MJEDDRAH (LEBANESE LENTIL RICE)

Steps:

• Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
• In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
• Stir in water and lentils. Cover and cook on high 6-8 hours.
• When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.

LEBANESE LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS

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.