Adapted from Whole Foods Market. Lentils, brown rice and carmelized onions. Downloaded from the web on Feb. 5, 2011.
My Comment: Frances Moore Lappe always reminded readers that in order to complete a protein, one needed to include a food like rice with beans or lentils. This is, then, a complete protein meal. I had some oranges sliced up to put on the side, but Adrien thought they made an interesting addition right in the lentil mix.
1 cup long grain brown rice
1 cup dried brown lentils
3 medium onions (or 1 1/2 pounds), sliced thinly
3/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh parsley
1. Bring rice and 2 cups water to a boil in medium pot. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender (about 40 minutes).
2. Meanwhile in a separate pot, bring lentils and 5 cups of water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender, but not falling apart (about 30 minutes). Drain, rinse in cold water, and drain again.
3. While lentils and rice cook, bring 1/2 cup of water to a simmer in a large skillet over medium-high heat. Add onions and cook until beginning to soften, stirring occasionally – about 8 minutes. Add 1/4 cup water (I used some white wine here), cumin, cinnamon and salt and reduce heat to medium. Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding another 1/4 cup water (or liquid of choice) halfway through cooking or if onions stick to the skillet.
4. Remove 1 cup of the cooked onions and set aside. Stir lentils, rice and pepper into skillet along with the remaining onions.
To serve, top with reserved onions and garnish with parsley.
Serves 4. Weight Watcher points = 4 points.