Recipe of the Day:
Middle Eastern Lentils & Rice with Caramelized Shallots
Posted by Adam
Saturday March 13, 2010We often turn to Robin Robertson’s Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World for last minute dinner plans. Robertson’s easy-to-make, filling dishes don’t require a lot of planning or preparation. Not to mention, of course, that they’re all meat-free, dairy-free, egg-free and great for you.
In this recipe, caramelized shallots lend a sweetness and crunch to the spicy lentils and rice. You’ll almost always have what you need for this dish already in your pantry, but in any case the recipe is very adaptable; I’ve made it with green mung beans in place of lentils, and brown rice in place of white, and it was just as delicious. Garnish with Sriracha if you like it hot.
Middle Eastern Lentils & Rice with Caramelized Shallots
1 cup dried brown lentils, picked over and rinsed
2 tablespoons olive oil
4 large shallots, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon sweet paprika
Salt and freshly ground pepper
1 cup basmati rice
3 cups water
1. Partially cook the lentils in a medium-size saucepan of salted boiling water for 15 minutes. Drain and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
3. Add the lentils to the skillet and stir in the cumin, coriander, paprika, and salt and pepper to taste. Add the rice and water, bring to a boil, and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover, and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
4. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
5. Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.
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