Recipe: Lentils and Rice with Caramelized Onions

LENTILS AND RICE WITH CARAMELIZED ONIONS

3 large yellow onions, peeled and sliced into thin rings (about 2 pounds)
3/4 cup olive oil
1 cup long-grain basmati rice (brown or white), rinsed
1 cinnamon stick
1/2 teaspoon ground cloves
1 cup red lentils (or brown, green or black lentils), rinsed
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice

Preheat oven to 400 degrees F.

In large, deep baking pan, toss onion rings with olive oil to coat. Be sure to separate rings and spread them out in pan.

Roast in oven 25 to 30 minutes, stirring often. Rings should be deep brown, crisp, even a bit burned on edges. The deeper they roast, the sweeter they'll be. When done, remove from oven and set aside.

Bring 4 cups water to boil in large, heavy-bottomed pot. Add rice, cinnamon stick and ground cloves. Return water to boil, then reduce heat, cover and simmer 15 minutes.

Uncover pot and add lentils, cumin and allspice; stir gently only a few times (too much stirring can break rice grains); cover pot, return to boil, reduce heat to low, and cook 45 minutes more, or until liquid is completely absorbed. Remove from heat and set aside covered pot for 10 minutes.

Use fork to gently fluff lentils and rice. Remove cinnamon stick. Gently fold crisp caramelized onions into lentils and rice, making sure to drizzle on any remaining olive oil from roasting pan. Stir thoroughly. Serve warm or at room temperature. If desired, serve with pita halves brushed with olive oil; seasoned with lemon pepper, garlic powder and salt; and then toasted until just crisp in 350 degree F oven.

Source: Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero