Recipe courtesy of Ingrid Hoffmann

Caramelized Onions and Lentil Rice

  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

1 tablespoon unsalted butter

2 tablespoons olive oil

1 medium yellow onion, thinly sliced

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 garlic cloves, minced

2 cups long-grain white rice

1 quart water

1 (15.5-ounce) can lentils, drained and rinsed

1/4 teaspoon ground cumin

Directions

  1. Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
  2. While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.

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