RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Rice with Lentils: Mujadarra/Megadarra #2 - pareve
I have a dear friend who is a vegetarian, so I've gotten in the habit of looking for appropriate recipes for her when I'm browsing. This is the first of several recipes which I discovered in a vegetarian Jewish holiday cookbook. Karen Selwyn * * * * * * * Lentils and Rice with Caramelized Onions 2/3 cup dried lentils 1 small onion, halved 2 cups water 3 Tablespoons oil 3 cups sliced onions 1 cup long grain rice 2 teaspoons cumin or to taste 1/2 teaspoon salt In a medium saucepan, combine lentils, onion halves and water. Bring to a boil, lower heat and simmer covered for 15 minutes. Meanwhile heat oil and saute chopped onion in medium skillet over medium-low heat, stirring often, until onions are translucent. Reduce heat and continue cooking, stirring occasionally until onions are a rich, golden-dark brown, about 30 minutes. Set aside. Drain lentil cooking liquid into a 2-cup measure. If necessary, add water to equal 2 cups. Discard onion halves. Return liquid to saucepan with rice, cumin and salt. Stir. Bring to a simmer and cook covered over very low heat until all liquid is absorbed and rice and lentils are tender, about 30 minutes. Serve topped with caramelized onions. Serves 4-6. Original source: THE JEWISH VEGETARIAN YEAR COOKBOOK Robert Kalechofsky and Rosa Rasiel Current source: "Rosh Hashana Recipes" Lorrie Guttman TALLAHASSEE DEMOCRAT (on-line edition), 9/25/97
