prep time: tbd
cook time: tbd
1/2 cup lentils
1 large yellow spanish onion - peeled and thinly sliced
2-inch cinnamon stick
4 cardamon pods - crushed
3 whole cloves
1 cup long-grain brown rice
1 3/4 cups water, vegetable stock or chicken stock
1. bring a medium pot of salted water to a boil and add the lentils. lower the heat and simmer just until the lentils are cooked through, about 25 minutes. drain the lentils and set them aside.
2. heat 1/4 cup of the olive oil in a large skillet set over medium heat. add the onion and cook, stirring now and then, until totally soft and caramelized, a solid 1/2 hour. set the onions aside.
3. meanwhile, heat about 3 tablespoons of the olive oil in a large saucepan over medium heat. add the spices and the rice or quinoa and cook the grains until they turn opaque and the spices are fragrant, about 3 minutes. add a pinch of salt and water. bring to a boil, turn the heat to low, cover and cook for 45 minutes. turn off the heat and let the mixture sit for 10 minutes. uncover, fluff with a fork, and fold in the lentils and onions.
- goop, october 2013