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MSGID: 35045.fidonet_cooking@1:105/500 2d7fbaf0
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lentils & Rice With Caramelized Shallots
 Categories: Middle east, Rice
      Yield: 4 Servings
 
      1 c  Dried brown lentils;
           - picked over & rinsed
      2 tb Olive oil
      4 lg Shallots; chopped
      1 ts Ground cumin
      1 ts Ground coiriander
    1/2 ts Sweet paprika
           Salt
           Black pepper; freshly ground
      1 c  Basmati rice
      3 c  Water
 
  Bring a medium-sized saucepan of salted water o a boil over high
  heat. Add the shalots and cook, stirring frequently, until light
  browed, about 10 minutes. Remove half of the shallots from the
  skillet and set aside.
  
  Add the lentils to the skillet and stir in the cumin, coriander,
  paprika, and salt and pepper to taste. Add the rice and water, bring
  to a boil, and cook, uncovered, until the lentils are tender and the
  rice is cooked, about 30 minutes. Remove from the heat, cover, and
  set aside for 10 to 15 minutes while you finish cooking the reserved
  shallots.
  
  Heat the remaining 1 tb olive oil in a small skillet over medium
  heat. Add the reserved shallots and cook until browned and
  caramelized, about 5 minutes.
  
  Place the rice and lentil mixture in a large serving bowl and top
  with the crisp shallots. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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