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 onions, sliced thinly
- 5 mL (1 tsp) ground cumin
- 560 mL (2 ¼ cups) brown or wild rice, cooked
- 1 can (540 mL/19 oz) brown or green lentils, drained and rinsed
- In a pan, 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.
- You will know the caramelized onions are done when they have a dark brown colour and are slightly crispy. Add a little water to the onions if they are sticking to the bottom of the pan.
- Using dry rice and lentils? Use 190 mL (¾ cup) dry rice and 250 mL (1 cup) dry lentils, and cook according to package directions before adding at step 2.
- Serve this for dinner with a side salad or coleslaw.
- Time-saver: double this recipe and freeze extra servings for another day.