Lentils And Rice

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Middle Eastern and Asian cooking have many delicious meatless dishes, which, in light of today’s imperative to eat healthier, are certainly worth trying. Lentils and rice, flavored with onions and a blend of spices, is one of our favorites. Served with a dollop of low-fat or non-fat plain yogurt and a tossed green salad, this makes a well-balanced vegetarian meal. Lentils and rice can also be served as a side dish with grilled meat, if you like.

Ingredients

Spice Mixture

Steps

1. Combine spice mixture in a small bowl and set aside.
2. Bring the water to a boil in a 6-quart saucepan. Add lentils and cook, uncovered, over medium heat for 15 minutes. Add rice, bring to a boil again, reduce heat to low, cover, and simmer until the liquid is absorbed, 20 to 25 minutes. Set aside, covered, to steam until ready to serve.
3. Just before serving, heat olive oil over medium heat in a 10-inch frying pan and add onions. Sauté until onions start to turn brown and just begin to “burn” around the edges, about 15 minutes. Add reserved spice mixture and salt to onions and sauté an additional minute. Put lentil and rice mixture in serving bowl, add onion-spice mixture, and toss to mix thoroughly. Serve immediately. Pass a bowl of yogurt, if you like, for a topping.

Notes

• In this instance, converted rice (packaged parboiled rice) is the best choice because it stays firm and will not become mushy and overcooked.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.