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    You are in: Home / Recipes / Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe
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    Lebanese Lentil/Rice Pilaf With Blackened Onions

    Lebanese Lentil/Rice Pilaf With Blackened Onions. Photo by magpie diner

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Chef Kate's Note:

    This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 tablespoons oil in large saucepan over medium-high heat.
    2. 2
      Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
    3. 3
      Add broth and lentils; bring to boil.
    4. 4
      Reduce heat to medium-low and simmer, covered, 10 minutes.
    5. 5
      Stir in rice; return to boil.
    6. 6
      Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
    7. 7
      Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
    8. 8
      Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
    9. 9
      Season pilaf to taste with salt and pepper.
    10. 10
      Transfer to plates; top with blackened onions.
    11. 11
      Place tomatoes and cucumber alongside.
    12. 12
      Top pilaf with dollop of yogurt.
    13. 13
      Sprinkle with mint.

    Ratings & Reviews:

    • on May 31, 2010

      45

      Wow, this is almost exactly like the lentils and Rice my Grandma used to make. The key to the flavor is getting the onions nice and dark. Grandma used a cast iron skillet. Also, we served it with lettuce leaves sprinkled with lemon juice. She said using your hands to eat was "the Lebanese way." Of course Grandma was born in the states, so who knows! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2012

      35

      For me who likes mild food, I found the dish bland. I used brown rice and found the lentils took longer to cook than the rice; about 35 minutes. Otherwise, I followed the recipe to a T. The onions were the only thing with flavour, and the dish was definitely better when eaten with the yogurt and mint. Still, I don't anticipate making this again unless DH is keen.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2011

      45

      This was good but next time I would up the spice amount and also use beef broth instead of veg to give it more flavor. Needs a lot of salt and peppers also. We served as a side dish but I could see this in a tortilla also.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (74)

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    Nutritional Facts for Lebanese Lentil/Rice Pilaf With Blackened Onions

    Serving Size: 1 (556 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.0
     
    Calories from Fat 132
    29%
    Total Fat 14.7 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 16.7 mg
    0%
    Total Carbohydrate 67.0 g
    22%
    Dietary Fiber 15.1 g
    60%
    Sugars 8.8 g
    35%
    Protein 14.5 g
    29%

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