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.
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/herbed-brown-rice-lentil-pilaf.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.