Earlier this year, I posted a recipe for an onion, lentil, and rice pilaf. I had stored some in the freezer and pulled it out a couple of weeks ago. Wow! It was still super tasty even after being frozen for several months. I decided to make a fresh batch.
The recipe is slightly altered from the last go around. Specifically, I cut out some of the hands on cooking time and added fresh cilantro to the end product.
6 medium onions, caramelized
1/2 medium onion, fresh
2 cups lentils
1 teaspoon freshly ground pepper
7 cups water
2 cups brown rice
2 teaspoons ground cumin
1 bunch fresh cilantro, chopped
1. Caramelize the onions using the slow cooker. This can be done in advance and the onions can be stored in the refrigerator until ready to use.
2. Slice the fresh onion half into half-moon shapes.
3. Sauté the onion in some olive oil until it softens and turns brown.
4. Add the lentils, pepper, and water to the pot and bring it to a boil.
5. Once it reaches a boil, reduce heat and simmer for 20 minutes.
6. Add the rice and cumin. Simmer for an additional 45 minutes (brown rice takes longer to cook. White rice would be done in 20 minutes).
7. After the rice is cooked, stir in the caramelized onions and chopped cilantro.
The cilantro adds a freshness to the dish and really complements the cumin flavor.