Caramelized Onion And Lentil Pilaf Recipes

NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF

Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.

Provided by nomnom

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Nigella Lawson Caramelized Onion & Lentil Pilaf image

Steps:

In a large heavy-based saucepan, heat over medium heat.
Add onion slices, and sauté until softened and deep golden brown.
Remove half the onions and set aside.
Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
Add salt, and season with black pepper to taste.
Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
Drain, then add to pan.
Add 4 cups water, raise heat, and bring to a boil.
Cover, reduce heat to very low, and cook for 15 to 20 minutes.
Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
To serve, fluff pilaf with a fork, and transfer to a serving bowl.
Garnish with reserved onions.

Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 780.6, Carbohydrate 45.4, Fiber 11.3, Sugar 1.7, Protein 11.1

Ingredients

1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
fresh ground black pepper
1 cup green lentil (french green is suggested)
1 cup basmati rice

CARAMELIZED ONION AND LENTIL PILAF

Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. "The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds," she wrote. "This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side." Perhaps you should do the same.

Provided by Nigella Lawson

Categories dinner, main course, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

Caramelized Onion and Lentil Pilaf image

Steps:

In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
Black pepper
1 cup French green lentils
1 cup basmati rice

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In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.

Caramelized Onion And Lentil Pilaf Recipes

NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF

Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.

CARAMELIZED ONION AND LENTIL PILAF

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