prep time:  tbd
cook time:  tbd
servings:  4

1/2 cup lentils
olive oil
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

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