Lebanese Lentil/Rice Pilaf With Blackened Onions 🍲

Overview:

This delightful Lebanese Lentil/Rice Pilaf with Blackened Onions is a wholesome one-dish meal that’s perfect for a meatless weeknight dinner or any occasion where you crave robust flavors with a healthy twist. Originally featured in the November 2003 issue of Bon Appetit, this recipe has stood the test of time, earning a stellar rating of 5 stars from countless satisfied home cooks. Bursting with the fragrant aromas and bold spices of Lebanese cuisine, this dish combines protein-packed lentils, fluffy long-grain rice, and savory blackened onions, all brought together with a symphony of Middle Eastern spices. With its simple yet flavorful ingredients, this dish is sure to become a staple in your recipe repertoire. Plus, it’s customizable to suit various dietary preferences, making it a versatile option for vegans and omnivores alike. So, roll up your sleeves and get ready to embark on a culinary journey to the heart of Lebanon with this mouthwatering pilaf recipe!

Nutritional Information:

Calories: 451.1 per serving
Fat Content: 14.8g
Saturated Fat Content: 2.1g
Cholesterol Content: 0mg
Sodium Content: 16.8mg
Carbohydrate Content: 67g
Fiber Content: 15.1g
Sugar Content: 8.9g
Protein Content: 14.6g

Ingredients:

For the Pilaf:

4 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 cups vegetable broth
3/4 cup dried lentils
3/4 cup long-grain white rice

For the Blackened Onions:

2 large onions, thinly sliced
Salt and pepper to taste

For Serving:

Tomatoes, sliced
Cucumber, sliced
Plain yogurt (vegans can omit)
Fresh mint leaves, chopped

Instructions:

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Prepare the Pilaf:
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- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Add the chopped onion, minced garlic, ground cumin, ground cinnamon, and ground allspice.
- Sauté until the onion softens, which should take about 4 minutes.
- Add the vegetable broth and dried lentils, then bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
- Stir in the long-grain white rice, then return the mixture to a boil.
- Once boiling, reduce the heat to medium-low, cover, and cook until the liquid is absorbed, and the rice and lentils are tender, approximately 15 minutes longer.
Prepare the Blackened Onions:
- While the pilaf is cooking, heat the remaining 2 tablespoons of olive oil in a heavy large skillet over medium-high heat.
- Add the thinly sliced onions to the skillet and sauté until they are soft and beginning to blacken, which should take about 20 minutes.
Assemble and Serve:
- Season the pilaf to taste with salt and pepper.
- Transfer the pilaf to plates and top each serving with the blackened onions.
- Arrange the sliced tomatoes and cucumbers alongside the pilaf.
- Optionally, add a dollop of plain yogurt on top of each serving.
- Finish by sprinkling fresh mint leaves over the entire dish for a burst of vibrant flavor.

Recipe Notes:

For added protein and fiber, you can incorporate other beans such as chickpeas or black beans into the pilaf.
Feel free to adjust the spices according to your taste preferences. You can increase or decrease the amount of cumin, cinnamon, or allspice to suit your palate.
To make this dish gluten-free, ensure that the vegetable broth used is gluten-free certified.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop for a quick and satisfying meal.
Serve this pilaf as a standalone dish for a hearty meatless meal or pair it with grilled vegetables or a fresh salad for a complete and balanced dinner.
Don’t forget to garnish with plenty of fresh mint leaves for a refreshing and aromatic finish that elevates the dish to a whole new level of deliciousness! Enjoy! 🌿