Recipe courtesy of Ingrid Hoffmann
Episode: Singles Party
Print
Caramelized Onions and Lentil Rice
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

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

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).

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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