This is my favorite kind of rice dish after morro de Guandules from the Dominican Republic (will post this recipe later).
This savory mix of lentils, fragrant basmati rice, garlic, caramelized onions, and raisins makes a terrific main or side dish.
3 cups (305g) basmati rice
8–10 cups (1.9–2.4L) water
1 1/2 cup (345g) lentils
8 cups (1.9L) water
4 Tbsp (60mL) oil
2 tsp (12g) salt (sea salt if on a corn-free diet*)
1/4 tsp (1g) saffron
2 onions, thinly sliced
2 cloves of garlic, chopped
3 Tbsp (45mL) oil
1 cup (150g) raisins
1/2 tsp (1g) cinnamon
1/2 tsp (1g) turmeric
1/2 tsp (1g) cumin
1/2 tsp (3g) salt
1/4 tsp (1g) pepper
Wash lentils thoroughly; add water to a medium-sized pot and boil uncovered on medium-high for 10–15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.
Wash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.
Select a large heavy-bottom pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice/lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.
Slice the onions thinly and lightly brown (carmelize) over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Omid Roustaei
Total Fat: 14g (Saturated Fat 2g)
Total Carbohydrate: 87g (Dietary Fiber 16g, Sugars 17g)
(Analyzed for 8 servings)
Recipe from ppsrx.com