Middle Eastern Rice & Lentils with Blackened Onions
from SMH Good Living, June 2 2009
- 5 tbs olive oil
- 6 onions, halved and finely sliced
- 3 cloves garlic, crushed
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground all spice
- 2 cups vegetable stock
- 2x 400g cans lentils, drained & rinsed
- 1 cup long grain rice, rinsed
- Yoghurt, to serve
Heat 2 tbs of the oil in a medium-large saucepan over medium heat, and add one of the onions, garlic, cumin, cinnamon and all spice. Sauté for four-ish minutes until onion is soft and starting to colour.
Add rice, and stir to coat. Stir in stock and lentils and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes.
Meanwhile, heat the remaining oil in a large pan and add the remaining 5 onions. Cook until soft and blackened, about 20-30 minutes.
Serve rice scattered with onions, with yoghurt on the side.