Spiced Lentil and Rice Pilaf with Caramelized Onions
Ingredients
- 1 largeyellow onion
- 2 tablespoonolive oil
- 3 clovegarlic
- 1 cuplong-grain white rice
- ¾ cupbrown lentils
- 2½ cupvegetable broth
- ¾ teaspoonground cumin
- ½ teaspoonground coriander
- 1bay leaf
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
Prep
- 01
Slice 1 large yellow onion into thin half-moons.
- 02
Mince 3 cloves of garlic.
- 03
Roughly chop about 1/4 cup of fresh cilantro.
Method
- 01
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced onion and cook, stirring occasionally, for 8 to 10 minutes until deeply golden and caramelized. Transfer to a plate.
- 02
Add the remaining 1 tablespoon of olive oil to the pot and stir in the minced garlic. Cook for about 30 seconds until fragrant.
- 03
Add the rice and lentils, stirring to coat with oil. Cook for 1 to 2 minutes.
- 04
Pour in the vegetable broth and add the cumin, coriander, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice and lentils are tender and the liquid is absorbed.
- 05
Remove from heat and let sit covered for 5 minutes. Discard the bay leaf. Season with salt and pepper to taste.
- 06
Stir in the caramelized onions and top with fresh cilantro before serving.
Spice Tips
For warmth and depth, add 1/4 teaspoon of ground turmeric or a pinch of smoked paprika along with the cumin. For heat, stir in a small pinch of cayenne pepper. A squeeze of fresh lemon juice at the end brightens all the spices.
This pilaf reheats beautifully and makes great leftovers for lunch the next day. For extra richness, stir in a dollop of Greek yogurt or sour cream just before serving.