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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped
onion and next 4 ingredients; saut until onion softens, about 4 minutes.
Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer,
covered, 10 minutes. Stir in rice; return to boil. Reduce heat to
medium-low; cover and cook until liquid is absorbed and rice and lentils
are tender, about 15 minutes longer.
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high
heat. Add sliced onions; saut until soft and beginning to blacken, about
20 minutes.
Season pilaf to taste with salt and pepper. Transfer to plates; top with
blackened onions. Place tomatoes and cucumber alongside. Top pilaf with
dollop of yogurt. Sprinkle with mint.
Contributor: Bon Appetit November 2003
Ingredients:
4 Tablespoon(s) olive oil
1 Cup(s) onion; chopped
3 clove garlic; minced
2 Teaspoon(s) cumin
163/1250 Ounce(s) cinnamon
1/2 Teaspoon(s) allspice
2 14 oz cans vegetable broth
3/4 Cup(s) dried lentils; rinsed and picked over
3/4 Cup(s) long-grain white rice
2 onions; sliced
3 tomatoes; quartered lengthwise
1 cucumber; peeled, cut into rounds
1 Cup(s) plain yogurt
1 Tablespoon(s) fresh mint leaves; chopped |
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