Username:
Password:

Forgot your password?


Course:
Appetizer  (65)
Beverage  (9)
Breakfast  (32)
Dessert  (26)
Dressing  (16)
Entree  (220)
Lunch  (4)
Sauce  (57)
Side Dish  (103)
Snack  (17)
Soup  (68)

Base:
Beef  (81)
Condiment  (48)
Dairy  (21)
Dressing  (8)
Egg  (9)
Fruit  (8)
Goat
Grain  (53)
Grain/Pasta  (42)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (16)
Pasta  (13)
Pork/Ham  (29)
Poultry  (87)
Seafood  (33)
Vegetable  (157)





PHPRecipeBook 4.08

Recipe Name: Lentils and Rice with Crisped Onions Submitted by: Ryan
Source: Source Description:
Ethnicity: Lebanese Last Modified: 3/20/2020
Base: Grain/Pasta Comments:
Course: Side Dish  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 6

Ingredients:
5 Cup(s) water
4 Clove(s) garlic
4 bay leaves
2 1/2 Teaspoon(s) cumin
1/2 Teaspoon(s) allspice
1 Tablespoon(s) salt
1 Teaspoon(s) freshly ground black pepper
1 Cup(s) brown lentils
1 Cup(s) rinsed rice, basmati
2 sliced onion, yellow
3/10 Cup(s) oil, olive
1 Bunch(s) scallions
Directions:
In a large pot, add water, garlic, bay leaves, cumin, allspice, salt, and pepper. Bring to a boil.
Add lentils.
Reduce to a simmer and cook for 10 minutes.
Add rice.
Cover and simmer for 25 minutes.

Slice onions. Fry in a skillet with olive oil.
Brown for 15 minutes. Stir to brown evenly.
Put on a paper towel on a plate. Salt lightly.

Remove the bay leaves. Fluff the rice with a fork.
Chop the scallions and mix half into the rice. Reserve the rest of the scallions for garnish.

Serve with scallions, crisped onions, and yogurt.



Scale this recipe to Servings [?]