ROSH HASHANAH - Lentils and Rice with Carmelized Onions

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Lentils and Rice with Carmelized Onions

 

Recipe By :Roberta Kalechofsky and Rosa Rasiel

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup dried lentils

1 small onion -- halved

2 cups water

3 tablespoons oil

3 cups onions -- coarsely chopped

1 cup long grain rice

2 teaspoons cumin -- or to taste

1/2 teaspoon salt

 

In a medium saucepan, combine lentils, onion halves and water. Bring to a boil,

lower heat, and simmer covered for 15 minutes.

 

Meanwhile, heat oil and saute chopped onion in a medium skillet over medium-high

heat, stirring often, until onions are golden brown. Reduce heat and continue

cooking, stirring occasionally until onions are a rich dark brown, about 30

minutes. Set aside.

 

Drain lentil cooking liquid into a 2 cup measure. If necessary, add water to

equal 2 cups. Discard onion halves. Return liquid to a saucepan with rice,

cumin and salt. Stir. Bring to a simmer and cook covered over very low heat

until all liquid is absorbed and rice and lentils are tender, about 30 minutes.

 

Serve topped with carmelized onions.

 

Source:

" The Jewish Vegetarian Year Cookbook "

 

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Per serving: 258 Calories (kcal); 11g Total Fat; (36% calories from fat); 11g

Protein; 31g Carbohydrate; 0mg Cholesterol; 279mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0