Okay, this is the second time I’ve made this dish, only this time with a lot more oomph! The first time I made it, I had intended to make a similar Veganomicon dish, but didn’t care for the flavor profile. This time I used the same spices I jazzed it up with before, but took it up a notch. It takes about an hour total, but most of the time is inactive, so it’s a pretty simple dish. It’s also a good way to use up onions, because it takes 3 big ones! I used yummy sweet yellow onions. I also used regular brown/green lentils here for heartiness. You can use red ones; just know they will mush into the dish as you cook them and be sort of indetectable. I like the different textures together here.
Spiced Brown Rice with Caramelized Onions and Lentils
3 large onions, halved and thinly sliced into half moons
olive oil for misting
1 c. brown rice
1 tsp. cumin
2 tsp. curry powder
0.5 tsp cinnamon
pinch of ground ginger
pinch of cayenne, optional
salt & pepper
1 c. lentils
This makes 4 servings, or 2 good dinner servings and a big lunch portion! ; )
1. . Pre-heat oven to 400*F. Prepare and spray baking pans with olive oil. Add onions to pans, spraying with more olive oil and sprinkle with salt. Bake for 30-45 minutes. After this time you can drop the heat down to 200*F, and let them cook until the rice and lentils are ready.
2. Bring 4 cups of water or broth to a boil in a medium pot. Add all spices, and add brown rice. Drop heat to low, cover and simmer for 15 minutes.
3. Bring back up to a boil and add lentils. Cover and simmer for 30 more minutes. At this point, most of the liquid should be absorbed. Remove from heat and let sit for 5 to 10 minutes. Fluff and fold in caramelized onions.