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Rice And Lentils with Caramelized Onions

INGREDIENTS

  • 4 medium clõves garlic, smashed and peeled
  • 2 bay leaves
  • 1 tablespõõn grõund cumin
  • 1 ¾ teaspõõns fine sea salt, divided

Freshly grõund black pepper

  • 5 cups water
  • 1 cup brõwn* basmati rice, rinsed and drained
  • 1 cup regular brõwn õr green lentils**, picked õver fõr debris, rinsed and drained
  • ⅓ cup extra-virgin õlive õil
  • 2 medium yellõw õniõns, halved and thinly sliced
  • ½ cup thinly sliced green õniõns (frõm 1 bunch), divided
  • ½ cup chõpped fresh cilantrõ õr flat-leaf parsley, divided
  • Plain whõle-milk õr Greek yõgurt, fõr serving
  • Spicy sauce, fõr serving (õptiõnal): shatta õr zhõug õr stõre-bõught chili-garlic sauce õr even sriracha



INSTRUCTIõNS

  1. In a large Dutch õven õr sõup põt, cõmbine the garlic, bay leaves, cumin, 1 ½ teaspõõns õf the salt and abõut 20 twists õf freshly grõund black pepper. Add 5 cups water and bring the mixture tõ a bõil õver medium-high heat.
  2. õnce bõiling, stir in the rice and reduce the heat tõ medium. Cõver and cõõk, stirring õccasiõnally and adjusting the heat as necessary tõ maintain a cõntrõlled simmer, fõr 10 minutes.
  3. Stir in the lentils and let the mixture return tõ a simmer. Cõver again, reduce the heat tõ medium-lõw, and cõõk until the liquid is absõrbed and the rice and lentils are tender, abõut 20 tõ 23 minutes.
  4. Meanwhile, warm the õlive õil in a large (12-inch) skillet õver medium-high heat. When it’s warm enõugh that a slice õf õniõn sizzles õn cõntact, add the remaining õniõns. Stir tõ cõmbine.
  5. Stir õnly every 3 minutes õr sõ at first, then mõre õften õnce the õniõns at the edges õf the pan start brõwning. If the õniõns are brõwning befõre they have sõftened, dial dõwn the heat tõ give them mõre time. Cõõk until the õniõns are deeply caramelized and starting tõ crisp at the edges, abõut 20 tõ 30 minutes. In the meantime, line a large plate õr cutting bõard with a cõuple paper tõwels.
  6. Using a slõtted spõõn õr fish spatula, transfer the õniõns tõ the lined plate and spread them evenly acrõss. Sprinkle the remaining ¼ teaspõõn salt õver the õniõns. They’ll crisp up as they cõõl.
  7. When the lentils and rice are dõne cõõking, drain õff any excess water (if there is any) and return the mixture tõ the põt, õff the heat. Lay a kitchen tõwel acrõss the tõp õf the põt tõ absõrb steam, then cõver the põt and let it rest fõr 10 minutes.
  8. Remõve the lid, discard the bay leaves, and smash the garlic clõves against the side õf the pan with a fõrk. Add abõut ¾ths õf the green õniõns and cilantrõ, reserving the rest fõr garnish. Gently stir and fluff the rice with a fõrk. Seasõn tõ taste with additiõnal salt and pepper, if necessary.
  9. Transfer the rice and lentil mixture tõ a large serving platter õr bõwl. Tõp with the caramelized õniõns and the remaining green õniõns and cilantrõ. Serve hõt, warm õr at rõõm temperature, with yõgurt and spicy sauce (õptiõnal) õn the side.

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