Rice pilaf with green lentils and caramelised onions

This has been adapted from Zov’s book ‘recipes and memories from the heart’. It is the best side dish ever with most things but particularly with salmon apparently

Feeds 8 – 10 as a side, perhaps for a BBQ but also great for a rustic middle eastern dinner party.

Before you start the rest of the dish, you will need to thinly slice 4 large onions / 6 medium ones and caramelise them in 75ml of vegetable oil over a medium heat for 30-45 mins, do not burn them.

Set them aside on kitchen roll to drain some of the fat off and start the rest of the dish.

  1. Cook 2 cup of green lentils in 1000ml of water
  2. Drain but keep cooking liquor
  3. Stir in 100g of butter to lentils, add 3 tsp of salt, 2 tsp of pepper
  4. Add 400g (2 cups) of a long grain rice (I like Jasmine)
  5. Add the liquor back in at a ratio of 1:1.5 (rice:liquor), so in this case 600ml .
  6. Bring to the boil, turn down to lowest heat and cook for 2/3rds of the recommended rice cooking time (in my case 7 mins out of 11)
  7. Remove from the heat and leave covered for 15 mins.

Uncover, add the caramelised onions and serve in a rustic dish with a bowl of yoghurt on the side


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