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Rice Lentils Caramalized Onion Feta and Aged Balsamic
This dish has been in my heart for a long time, from the first time I tasted it. Prepared with simple ingredients and techniques, it’s the perfect combinations of an exotic main or side dish. Originally a Middle Eastern recipe, and since I love fusion cooking, I added Feta for a touch of Greek, and aged Balsamic for a touch of Italian. Try it with your favorite spices and maybe even dried fruit or toasted nuts!
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2 large sweet onions or red onions, thinly slided
6 tablespoons extra virgin olive oil, divided
Sea salt
Black pepper
Red pepper flakes
1 ½ cups brown lentils, rinsed
2 bay leaves
2 cups basmati or jasmine rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon ground cinnamon
2-3 ounces Feta cheese, crumbled (optional)
3-5 tablespoons aged balsamic
2 tablespoons minced fresh Mint or Italian Parsley
Caramalizing the Onions: In a large skillet add the sliced onion and cook for 5 minutes on medium-low without oil. Stir occasionally. Add 3 tablespoons of olive oil and cook until they soften and become golden to golden brown. Season with salt, pepper, and red pepper flakes. Wait until the rice and lentils are cooked to add the balsamic so the onions will be hot.
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| Caramalizing the onions |
Cooking the Lentils: In a medium size pan, add the lentils and cover with about 2 inches of water. Bring to a boil, add the bay leaves and 1 tablespoon of olive oil. Simmer until the lentils are done. Season with salt toward the end of cooking. Taste for doneness. Remove bay leaves before draining.Drain the lentils and reserve in a bowl. Save the broth to cook the rice, measure the liquid according to package directions, usually for 2 cups of rice = 4 cups of water. It may depend on the rice you use.
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| Cooking the lentils |
