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Nutrition Facts
Serving Size 1 (556g) Recipe makes 4 servings
Calories 453
Calories from Fat 132		(29%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 893mg		25%
Total Carbohydrate 67.8g		22%
	Dietary Fiber 14.8g	59%
	Sugars 8.9g
Protein 14.4g		28%
detailed view... how is this calculated?

Lebanese Lentil/Rice Pilaf With Blackened Onions

Recipe #78824 | 55 min | 25 min prep | add private note

⁽⁴⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Kahane Tsadek

On Oct 7, 2009

Great recipe. Pretty perfect - made it almost as is, with very little improv. I'm never scared of spices - so mine was delicious and well spiced. This is a fantastic and filling vegetarian meal, and it's so healthy! Sababa. P.S. if you want REALLY good yogurt, mince a bunch of garlic, and season the yogurt with salt and pepper...

0 people found this review helpful

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From: Flaquis from S. Ca

On Sep 30, 2009

Good recipe. Some commented that the cinnamon was overpowering, so I reduced it to 1/2 tsp, but now I think the rice would've been fine with 3/4 tsp. I added pine nuts and a little more liquid since the rice was still firm after the liquid evaporated. Two large onions was way too much for us. Next time, I would use only one. The yogurt was a nice addition to the rice, but you could do without it.

0 people found this review helpful

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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.

10 people found this review helpful

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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!

6 people found this review helpful

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