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Rice with lentils
Chapter IX ·
Side dishes · Nº 333
Rice with lentils
Serves 6
7 ingredients
8 steps
Ingredients
Method
Ingredients
For
−
6 servings
+
2 cups
rice
2 cups
lentils
1½ cups
olive oil
4
onions
, large, sliced lengthwise
water
Syrian allspice
, Bahar, sold in many supermarkets
salt
, to taste
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Method
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1
Bring plenty of water to a boil. Wash the rice and lentils very well. Soak the rice in the boiling water in a covered container. Set aside.
2
Put the lentils in a large pot with water to a finger's width above the lentils. Add salt to taste and cook over medium heat.
3
In a skillet, fry all the onion in the olive oil over high heat, stirring constantly, until the onion is very dark (almost burnt).
4
Remove from the heat and tilt the skillet so all the oil runs to one side. Scoop the oil out with a spoon and add it to the lentil pot. Separate half of the fried onion and add it to the lentils. Set aside the remaining onion, without oil.
5
When the lentils are nearly cooked (still a little firm), drain the rice and add it. Stir well. Add a pinch of Syrian pepper.
6
Add water to the level of the rice and lentils. Let it come to a boil over high heat, then lower the heat and cover the pot. Cook until the water has nearly dried up. Add a little more cold water and cook longer.
7
Taste a little of the lentils with the rice: when both are cooked but still firm, wrap the covered pot in newspaper or place it in a paper bag. Let it rest for about 2 hours.
8
Remove the pot from the paper, fluff with a large fork. Place on a wide, shallow platter. Spread the reserved onion over the top.
From the same chapter
Side dishes · Nº 331
Piedmontese-style rice
Side dishes · Nº 334
Rice with apples
Side dishes · Nº 335
Rice with raisins
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Piedmontese-style rice
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Rice with apples
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