Lebanese Lentil-and-Rice Pilaf with Blackened Onions

Source: Bon Appétit | November 2003

Serve with: Warmed flatbread. Dessert: Vanilla pudding with sliced mango.

Yield: Makes 4 servings

Ingredients
4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice

2 large onions, sliced

3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
Plain yogurt
Chopped fresh mint


Preparation

Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

I love this and it doesn't take too long. I usually skip the mint because I never have it on hand.