1 cup basmati rice--Start by adding water to let one cup rice soak, draining water and adding more till almost clear. Let soak while preparing the rest.
Mince 3 cloves garlic set aside
Slice about 2 large onion about 1/2' thick or as you like. Start carmelizing in a low heat oiled pan
1 cup green/brown lentils, rinsed - add 2 1/4 cups water and let simmer covered about 12 minutes
Drain lentils, drain rice. Add a layer of oil to pot and add the rice and garlic, (if using seeds, like crushed cumin, add now) stirring around till fragrant and rice starts to color change. Add lentils and 2 cups water and spices. Simmer covered for 12 minutes, checking the last few minutes to be sure it doesn't burn and scrape up bottom.
Cumin is the major spice, but I prefer to add a blend with other spices like ground coriander, red pepper, thyme. I really like za'tar. Salt and pepper I add at serving
I play with this a lot. I like minced green olives, banana peppers..It should have a very fluffy texture, not at all mushy
Mince 3 cloves garlic set aside
Slice about 2 large onion about 1/2' thick or as you like. Start carmelizing in a low heat oiled pan
1 cup green/brown lentils, rinsed - add 2 1/4 cups water and let simmer covered about 12 minutes
Drain lentils, drain rice. Add a layer of oil to pot and add the rice and garlic, (if using seeds, like crushed cumin, add now) stirring around till fragrant and rice starts to color change. Add lentils and 2 cups water and spices. Simmer covered for 12 minutes, checking the last few minutes to be sure it doesn't burn and scrape up bottom.
Cumin is the major spice, but I prefer to add a blend with other spices like ground coriander, red pepper, thyme. I really like za'tar. Salt and pepper I add at serving
I play with this a lot. I like minced green olives, banana peppers..It should have a very fluffy texture, not at all mushy
