Lentil Dirty Rice Recipe By Tasty

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

Lentils and Rice With Caramelized Onions Recipe by Tasty image

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Provided by Andrew Ilnyckyj

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 medium red onion, thinly sliced
1 tablespoon olive oil
3 ½ cups water
½ medium red onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup green lentil
1 cup long grain rice
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cinnamon
1 bay leaf
1 bunch fresh parsley
1 lemon
½ cup greek yogurt

Steps:

In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
Add the water, green lentils, and salt to the large pot. Bring to a boil.
Cover with lid and simmer for 10 minutes.
To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
Cook covered for about 15 minutes, or until rice is cooked.
Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams

LENTIL "DIRTY RICE" RECIPE BY TASTY

Lentil

During the COVID-19 pandemic, this dish became a regular hospital delivery staple because of its comforting heartiness, abundance of flavor, but also the fact that it's meat free. We always offer a vegetarian option, but also try to make that option just as exciting as any meat-driven dish that we provide. We've also taken a version of this dish and added it to the current menu at Playa Provisions. That version is a bit more refined, but hits all the same notes.

Provided by Brooke Williamson

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 27

Ingredients

6 japanese eggplants, sliced into 1-inch rounds and lightly salted for 15-20 minutes prior to cooking
2 cloves garlic, sliced
1 tablespoon sesame oil
1 tablespoon canola oil
½ red onion, diced
¼ cup cider vinegar
⅛ cup sherry vinegar
¼ cup mirin
2 tablespoons soy sauce
¼ cup agave
1 teaspoon whole coriander
1 pinch chili flakes
salt and pepper, to taste
4 cups legumes, or use your favorite grains (I use an even mix of brown rice, black rice, and quinoa. Sushi rice could also be used, mixed with lentils then chilled, cut into bars, and fried)
1 cup garbanzo beans, cooked and drained
1 tablespoon canola oil, if baking
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
salt, to taste
1 cup plain yogurt
1 tablespoon sumac
1 teaspoon cumin
2 tablespoons honey
salt, to taste
1 cup mixed herbs, such as mint, cilantro, basil, and scallions

Steps:

For the Sweet & Sour Eggplant: Heat a large sauté pan over high heat. Add both oils and then the salted eggplant. Sauté until the eggplant begins to brown, adding more canola oil if needed. In a bowl or measuring cup, combine all remaining ingredients. Deglaze your hot browning eggplant pan with the vinegar mixture, allowing it to reduce by about half. Season with salt and pepper and set aside.
For the Crispy Garbanzo Beans: These are best (in my opinion) when deep fried until crispy in 325-degree vegetable oil... but they're also very good when baked at 350 degrees in an oven.
If frying; toss the garbanzo beans with all spices and fry them for about 4 minutes, until golden brown and crunchy... then drain them on a paper towel while cooling.
If baking; toss the garbanzo beans with the oil, and then the spices, and bake. This will take approximately 45 minutes.
For the Sumac Yogurt Sauce: Combine all ingredients and keep cold until ready to use.
To assemble, place your grains in the base of a bowl. Top with warm eggplant, crispy garbanzo beans, a drizzle of sumac yogurt and fresh herbs.
Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 120 grams, Fat 16 grams, Fiber 27 grams, Protein 15 grams, Sugar 58 grams

DIRTY RICE

Dirty Rice image

This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1/2 pound bulk pork sausage
1/2 pound chicken livers, chopped
1 large onion, chopped
1 celery rib, chopped
3 green onions, chopped
2 tablespoons minced fresh parsley
3 tablespoons butter
1 garlic clove, minced
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cups cooked rice

Steps:

In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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