Spiced Basmati Rice with Lentils and Caramelized Onions

Ingredients:

1 tablespoon butter
4 cups sliced onions
½ cup dried lentils
2½ cups water
3 whole cardamom pods
2 whole allspice
1 bay leaf
1 teaspoon salt
1 Cup Village Harvest Basmati or Organic Basmati Rice

Preparation:

Melt butter in 10" diameter ovenproof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.

Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.

Combine 2½ cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.

Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)

Serves 4 - 6

Source:

www.epicurious.com

* This recipe was modified slightly by Otis McAllister, Inc. in order to incorporate our brand.