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Arab Lentil And Rice Pilaf With Browned Onions Recipe
by Global Cookbook

Arab Lentil And Rice Pilaf With Browned Onions
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  Servings: 6


  • 2 c. brown lentils
  • 7 c. water
  • 1 med onion, finely minced
  • 3 Tbsp. extra virgin olive oil
  • 1 1/2 c. long grain white rice
  • 1 lrg onion, sliced, into half circles salt & pepper to taste


  1. Put lentils in a large pot, cover with 5 c. of water, and bring to a boil.
  2. Cover and simmer for 20 min, stirring occasionally, and removing any foam which rises. In a medium skillet over medium-high heat, saute/fry minced onion in 1 1/2 Tbsp. of oil till soft and golden brown, about 5 min. After lentils have cooked for 20 min, add in cooked minced onions, rice, and remaining water. Cook for 15 to 20 more min or possibly till rice is tender, adding more water if necessary. Season to taste with salt & pepper. In the skillet used to saute/fry onions, saute/fry sliced onion in remaining oil till dark brown, about 10-15 min. Serve lentils and rice topped with browned onions.