Name: Brown Rice with Lentils and Caramelized Onions
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 ½ cups (285 g) brown basmati rice, rinsed and drained; ½ cup (90 g) quinoa, rinsed and drained; 3 cups (750 ml) mushroom or vegetable broth; ¼ cup (60 ml) olive oil; 2 garlic cloves, chopped; 2 cardamom pods (optional); 1 cinnamon stick, 1 ¼ inch (3 cm) long; ½ tsp ground turmeric; 4 large onions, thinly sliced; 1 can (14 oz/398 ml) brown lentils, rinsed and drained; ½ cup (125 ml) plain Greek yogurt; 1 tsp ground cumin; ¼ cup (10 g) cilantro, finely chopped; Lemon wedges, for serving

Preparation

- In a pot, combine the rice, quinoa, broth, 1 tbsp (15 ml) of the oil, garlic, cardamom, cinnamon and turmeric. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the cardamom pods and cinnamon stick.
- Meanwhile, in a large skillet over high heat, brown the onions in the remaining oil, stirring very frequently, until nicely golden, about 10 minutes. Set aside.
- Stir the lentils into the rice mixture. Transfer to a large serving dish. Top with the caramelized onions and yogurt. Sprinkle with the cumin and cilantro. Serve with lemon wedges.

Brown Rice with Lentils and Caramelized Onions

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RICARDO The Rock 12" Frypan