Categories: beans, rice, vegetarian
Ingredients
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 14-ounce cans vegetable broth
- 3/4 cup dried lentils, rinsed, picked over
- 3/4 cup long-grain white rice
- 2 large onions, sliced
Directions
-
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.