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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (558g) Recipe makes 4 servings |
||
| Calories 521 | ||
| Calories from Fat 146 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 10.7g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 687mg | 28% | |
| Potassium 1053mg | 30% | |
| Total Carbohydrate 78.7g | 26% | |
| Dietary Fiber 15.2g | 60% | |
| Sugars 11.5g | ||
| Protein 16.8g | 33% | |
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Lebanese Lentil/Rice Pilaf With Blackened Onions
By: Chef Kate
Dec 13, 2003
This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef.
SERVES 4
Ingredients
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 (14 ounce) cans vegetable broth
- 3/4 cup dried lentils, rinsed, picked over
- 3/4 cup long-grain white rice
- 2 large onions, sliced
- 3 tomatoes, quartered lengthwise
- 1 cucumber, peeled, cut into rounds
- plain yogurt
- chopped fresh mint
Directions
1
Heat 2 tablespoons oil in large saucepan over medium-high heat.2
Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.3
Add broth and lentils; bring to boil.4
Reduce heat to medium-low and simmer, covered, 10 minutes.5
Stir in rice; return to boil.6
Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.7
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.8
Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.9
Season pilaf to taste with salt and pepper.10
Transfer to plates; top with blackened onions.11
Place tomatoes and cucumber alongside.12
Top pilaf with dollop of yogurt.13
Sprinkle with mint.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Omar H.
On Aug 23, 2008
Absolutely delicious and simple to make! Lebanese Lentil/Rice is typically a plain vegeterian dish. The addition of spices in this recipe (cumin, cinnamon and allspice) really give the dish a kick and brings it to life. I ommited the fried onions, and served it with lebanese yogurt (yogurt with garlic, cucumber, mint and lemon). Will definetly make it again..
From: EmilyStrikesAgain
On Aug 13, 2008
This was really, really great and very simple and easy to make. I've made similar dishes and each time have wished I made double the amount of crispy onions since that really makes the dish (plus I start eating them out of the pan as they cook). I also ate without the yogurt, cucumbers and tomato just because I finished a leftover cucumber salad I had in the fridge. The dish is naturally very savory so the crisp coolness of the cucumber really helped.
From: Susan #2
On Dec 1, 2004
Very good recipe, but I would recommend cutting back on the cinnamon to about 1/4 tsp. The amount called for in the recipe overpowers the dish.
From: canarygirl
On Jul 9, 2004
I think this is one of my new favorite recipes on Zaar. I loved the rich spiciness of the rice, and the subtle crunch of the onions...the tomato, cucumber and yogurt side was pure genius! The flavor and texture combinations in the recipe are truly fabulous. Thanks Mean!
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