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INGREDIENTS

1 ts Salt
1 c Basmati rice ; or long-grain
1/2 c Dried Lentils
3 Whole pods cardamom
1 Bay leaf
1 tb Butter
2 Whole allspice
4 c onions ; Sliced
2 1/2 c Water

Servings

INSTRUCTIONS

Melt butter in 10-inch-diameter ovenproof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and saute until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside. Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain. Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf. Preheat oven to 400F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.) Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve. This simple and hearty meatless main course has intriguing Indian accents. Recipe by: Bon App?tit March 1997 Posted to MC-Recipe Digest by "gswindell@widomaker.com" on Apr 16, 1998

NOTES

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Spiced Basmati Rice with Lentils and Caramelized Onions

1 ts Salt 
1 c Basmati rice or long-grain
1/2 c Dried Lentils 
3 Whole pods cardamom 
1  Bay leaf 
1 tb Butter 
2 Whole allspice 
4 c onions Sliced
2 1/2 c Water

Melt butter in 10-inch-diameter ovenproof nonstick skillet over medium-low  heat. Add onions and stir 1 minute. Cover and cook until onions are tender,  stirring occasionally, about 15 minutes. Uncover and saute until onions are  deep golden, about 5 minutes longer. Season to taste with salt and pepper.  Remove from heat. Spread onions in even layer in same skillet; set aside.    Meanwhile, cook lentils in pot of boiling water until almost tender but  still firm to bite, about 20 minutes. Drain.    Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy  medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce  heat to low. Cover and simmer until rice is tender and water is absorbed,  about 15 minutes. Discard cardamom, allspice and bay leaf.    Preheat oven to 400F. Spoon rice mixture atop onions in skillet, pressing  with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead.  Cool. Cover and let stand at room temperature.)    Cover skillet tightly with double layer of foil. Bake rice mixture until  heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place  plate over skillet; invert skillet, releasing rice and onions onto plate  and scraping any onions remaining in skillet onto rice. Spoon rice and  onions onto plates and serve.    This simple and hearty meatless main course has intriguing Indian accents.    Recipe by: Bon App?tit March 1997    Posted to MC-Recipe Digest by "gswindell@widomaker.com"  <gswindell@widomaker.com> on Apr 16, 1998

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 4

Calories: 341
Calories from Fat: 32 (9%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 33.3mg		1 %
Potassium 436.4mg		11 %
Total Carbohydrate 68.2g		20 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 60.6g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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