This recipe is a good reminder to sometimes cook lentils in with the rice for a protein and nutrient boost. Plus, it's yummy!
My notes - The onions in the recipe caramelize to a rich brown color thanks to a big glob of olive oil and look a whole lot more appetizing. I skipped the oil. I wish it weren't so pale.
-> Next time I might use some aminos to get a better color or add mushrooms.
I used orange lentils instead of brown. They disappeared completely into the rice. At first I wondered if I had forgotten to add them, but they were there. Despite the lack of color, this recipe was very tasty. JC was thrilled and wanted to know what I had done to make the rice so much better. He didn't realize there were lentils in there.
RICE AND LENTILS - cook in the instant pot
- 1 cup water
- 1/3 cup brown lentils, sorted and rinsed
- 2/3 cup rice
- salt
CARAMELIZED ONIONS -
In a large skillet, heat a bit of oil over medium high heat.
- a bit of oil
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized.
- Vidalia or sweet onions, sliced into thin rings
Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
- Paprika
SERVE
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)