1/9 Photos of Lebanese Lentil/Rice Pilaf With Blackened Onions
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.
My Private Note
Units: US | Metric
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 (14 ounce) cans vegetable broth
- 3/4 cup dried lentils, rinsed, picked over
- 3/4 cup long-grain white rice
- 2 large onions, sliced
- 3 tomatoes, quartered lengthwise
- 1 cucumber, peeled, cut into rounds
- plain yogurt
- chopped fresh mint
- 1Heat 2 tablespoons oil in large saucepan over medium-high heat.
- 2Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
- 3Add broth and lentils; bring to boil.
- 4Reduce heat to medium-low and simmer, covered, 10 minutes.
- 5Stir in rice; return to boil.
- 6Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
- 7Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- 8Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
- 9Season pilaf to taste with salt and pepper.
- 10Transfer to plates; top with blackened onions.
- 11Place tomatoes and cucumber alongside.
- 12Top pilaf with dollop of yogurt.
- 13Sprinkle with mint.
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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
- Total Fat 14.7 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 16.7 mg
- Total Carbohydrate 67.0 g
- Dietary Fiber 15.1 g
- Sugars 8.8 g
- Protein 14.5 g