Lentils and Rice (Saudi Arabia)

[Guest guest]

Tanaista

 

Lentils and Rice (Saudi Arabia)

Kristin Phillips

 

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Recipe By: The Frugal Gourmet on Our Immigrant Ancestors (adapted);

Serving Size: 8

 

4 medium yellow onions -- peeled

1 tablespoon olive oil

1 cup lentils

3 1/2 cups cold water

1 cup long-grain rice

2 teaspoons salt

Dice 3 of the onions.

Heat a large frying pan and sauté onions in water or broth.

Sauté until tender and set aside.

In a 4-quart covered pot place the lentils and water.

Bring to a boil, covered, and then turn down to a simmer.

Cook for 15 minutes.

Add the cooked onion to the lentils, along with the rice and salt.

 

Cover and simmer 20 minutes until rice and lentils are soft.

Remove from heat and let stand, covered, 5 minutes.

 

Slice the remaining onion into rings.

Heat frying pan again and sauté rings in olive oil.

 

To serve, top the lentils with the sautéed onion rings.

 

Per serving: 194 Calories; 2g Fat (10% calories from fat); 9g Protein; 36g

Carbohydrate; 0mg Cholesterol; 542mg Sodium