Lentil and Rice Pilaf with Caramelized Onions
Ingredients:
1 cup brown or green lentils, rinsed and drained
1 cup long-grain white rice
4 cups vegetable broth or water
2 medium onions, thinly sliced
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15-20 minutes. Remove half of the onions and set aside for garnish.
2. To the remaining onions in the pot, add the cumin, coriander, and turmeric. Stir for about 1 minute until fragrant.
3. Add the rinsed lentils and rice to the pot, stirring to coat them with the spices and onions.
4. Pour in the vegetable broth or water, and season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the rice and lentils are tender and the liquid is absorbed.
5. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the pilaf with a fork before serving.
6. Serve warm, garnished with the reserved caramelized onions and chopped parsley.
Serves 4
Nutritional Information (per serving):
Calories: 320
Net Carbs: 50g
Protein: 12g
Fat: 8g
Tips & Variations:
- For added flavor, consider adding a bay leaf or a cinnamon stick while cooking the lentils and rice. Remove before serving.
- To make it a complete meal, add cooked chicken or sautéed vegetables like spinach or bell peppers.