- 3/4 cup long grain brown rice
- 1 cup french green lentils
- 4 cups yellow onions cut into quarter slices
- 4 TB extra virgin olive oil
- 1/4 tsp ground cumin
- 3 cloves garlic minced
- fine sea salt and fresh ground pepper to taste
- Put brown rice and 1 1/2 cups water in small pot, bring to a boil, then turn to simmer for 35-40 minutes
- Rinse lentils and add to medium pot with 4 cups water. Simmer lentils over very low heat uncovered until soft but with a sight bite to them (20-30 minutes). When cooked, cover and let water absorb any leftover water.
- While rice and lentils are cooking, chop onions. Heat olive oil in a heavy skillet, add onions and reduce heat to medium-low. Stir every few minutes until they are deeply browned and carmelized. I did mine on a low heat and it took about 35 minutes. Do not rush this step!
- When onions are browned, remove half of them to drain on a paper towel to crisp. Add cumin into the rest of the onions in the pan, add in garlic and saute 2 minutes on low.
- Drain lentils and transfer to the pan with the onions. Season with salt and pepper, mix and cook 2 minutes.
- Mix rice into the lentils and onions, cook for another couple minutes to make sure rice is heated through if it has been sitting.
- Serve on 4 plates and top with the crispy carmelized onions.