Rating: 3.16 stars
31 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2
  • 31 Ratings

The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.

Everyday Food, January/February 2004, Everyday Food, January/February 2004

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Recipe Summary test

prep:
10 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.

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  • Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.

  • Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

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Reviews

31 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2