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Lebanese Lentil/Rice Pilaf With Blackened Onions

broth, tomatoes, cucumber, onions, lentils, rice, onion, garlic, cumin, cinnamon



Lebanese Lentil/Rice Pilaf With Blackened Onions - RecipeNode.com

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
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint





Directions for Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe



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.
Place tomatoes and cucumber alongside.
Top pilaf with dollop of yogurt.
Sprinkle with mint.

Read the full directions on Food.com




Servings
4

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