Name: Herbed Brown Rice & Lentil Pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern-inspired
Ingredients: 1 cup long-grain brown rice, rinsed; 1 cup cooked green or brown lentils, well drained; 2 cups low-sodium vegetable broth or water; 1 large yellow onion, thinly sliced; 2 tablespoons extra-virgin olive oil, divided; 2 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ¼ teaspoon fine salt, then adjust; Black pepper, to taste; ½ cup chopped parsley; 2 tablespoons chopped mint or dill; 1 tablespoon fresh lemon juice; ¼ cup toasted unsalted slivered almonds

Directions

Cook the rice. Combine the rice and broth or water in a saucepan. Bring to a boil, cover, reduce to low and cook according to package directions, usually 35–40 minutes. Rest covered for 10 minutes, then fluff.
Caramelize the onion. While the rice cooks, heat 1½ tablespoons oil in a wide skillet over medium-low heat. Cook the onion for 18–22 minutes, stirring often, until deeply golden. Transfer half to a plate for garnish.
Season. Add the remaining oil, garlic, cumin, coriander and cinnamon to the skillet. Cook for 30 seconds. Add the cooked lentils and warm through.
Combine. Fold in the rice, salt, pepper, parsley, mint or dill and lemon juice. Top with the reserved onions and toasted almonds.

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Herbed Brown Rice & Lentil Pilaf

Pilaf

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Directions