Thursday, January 28, 2016

Lentils and Rice with Caramelized Onions with Spiced Pita Chips

This recipe was a nightmare when I first got my hands on it.  It took nearly three times longer on a higher temperature to bake the onions then the original said.  Also, it took half the time to cook the lentils and rice and it ran out of moisture and stuck.  I have modified this recipe below to make it work for you.  It was super delish...especially if you spooned the lentils/rice over the chips...YUM! Adapted from the Veganomicon cookbook


INGREDIENTS for lentils and rice

3 sweet onions, peeled and sliced into rings
1/4  cup olive oil
1 cup long-grain basmati rice (brown or white), rinsed
1 tsp ground cinnamon
1/2 tsp ground allspice
1 1/2 tsp ground cumin
1 cup red lentils, rinsed


DIRECTIONS:

Preheat the oven to 450 degrees
Toss onions with olive oil and spread on large baking tray covered with parchment paper.  Bake for 40 minutes, or until dark brown nearly burnt (if some of them burn it's okay...it doesn't affect the taste) stirring every 10 minutes.
Bring 4 cups of water to a boil. Add rice, cinnamon, allspice, and cumin and lentils. Return to a boil then reduce heat, cover, and simmer for 25 minutes, stirring occasionally.  Stir in the caramelized onions when they are done.  Turn to low to keep warm while baking pita chips.


INGREDIENTS for pita chips



4 pitas cut into 6-8 wedges (depending on size of pita)
1/4 c. olive oil
1 t. cumin
1 t. garlic
1/4 t. pepper
1/2 t. salt




DIRECTIONS:

Reduce heat from baking onions to 400 degrees.  Line large baking tray with parchment paper and arrange pita wedges.  Brush with olive oil.  In small bowl combine spices; sprinkle over pita.  Bake for 10 minutes or until crispy.

Serve with Lentils and Rice, spooning onto pita chips.

Serves 6

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