A Middle Eastern dish that is both delicious and budget-friendly!
Prep Time: 5 minutes
Cook Time: 20 minutes
- 30 mL (2 tbsp) olive oil
- 3 medium onions, sliced thinly
- 5 mL (1 tsp) ground cumin
- 175 mL (¾ cup) brown or wild rice, cooked
- 250 mL (1 cup) sodium reduced lentils, drained and rinsed
- Heat oil in a pan over medium-high heat. Add the onions and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Remove half of the onions to a bowl (these are for garnish later). Sprinkle in the ground cumin and cook about 1 minute more.
- Add the cooked rice to the onions and stir often for 3 minutes. Stir in the lentils and cook for another 2 minutes.
- Serve the rice and lentils with the reserved caramelized onions on top.
- This is a great recipe to make with leftover rice.
- You will know the caramelized onions are done when they have a deep chestnut color and there is a slight crispiness developing on some of the onions. Add a little water to the onions if they are sticking to the bottom of the pan.
- Optional: Use dry lentils instead of canned. Cook according to directions before adding to the rice and onions.
- Serve this for dinner with a side salad or coleslaw.
- Time-saver: double this recipe and freeze extra servings for another day.