Creators
Samantha & Chris Mener
Description
This Egyptian-inspired dish combines aromatic basmati rice and lentils, enhanced with spices and topped with crispy onions, creating a hearty and flavorful meal perfect for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bone Broth | ||
Basmati Rice | 2/3 cup | |
Cinnamon | 2/3 tsp | |
Cumin | 2/3 tbsp | |
Lentils | 1 cup | soaked overnight in water |
Olive Oil | 3 1/3 tbsp | |
Onion | 1/3 | peeled and finely chopped |
Onion | 2/3 | peeled and sliced into thin strips |
Parsley | garnish | |
Pepper | 1/6 tsp | |
Salt | 1/3 tsp |
PREPARATION
- In a dutch oven or any large stock pot, brown rice in 2 tbsp by cooking on medium heat for about 3-5 minutes
- Place browned rice in a bowl and set aside
- In same pot, brown lentils in 2 tbsp oil using same method
- Once lentils are browned, pour in bone broth and bring to a boil.
- Once boiling lower to medium and cook for about 10 minutes
- Add rice to pot, bring to a boil and lower to simmer for 20 minutes
- Heat 2 tbsp olive oil in cast iron skillet over medium high heat
- Add onions to skillet and saute until onions start to brown nicely
SUGGESTIONS
- This rice and lentil dish is hearty enough to eat on its own nest to a vegetable for a complete meal
- This is also wonderful alongside any animal protein you love. Salmon and rack of lamb are lovely pairings.