Rice With Green Lentils Raisins And Dates Recipes

Steps:

• wash and drain rice.
• heat 2 T butter and fry the onion till golden; add the meat and sauté stirring and turning the pieces till browned all over. Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed.
• boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain.
• now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice.
• Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice.
• spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using.
• Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left.
• Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes.

Steps:

• In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
• Add the water, green lentils, and salt to the large pot. Bring to a boil.
• Cover with lid and simmer for 10 minutes.
• To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
• NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
• Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
• Cook covered for about 15 minutes, or until rice is cooked.
• Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
• Enjoy!

Steps:

• Bring 2 1/2 cups water and 1 teaspoon salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.
• Meanwhile, insert cloves into onion. Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté until beginning to brown, about 10 minutes. Add pancetta and sauté until crisp, about 5 minutes. Add lentils; stir 1 minute. Add 1 3/4 cups water, 1/2 teaspoon salt, and bay leaf; bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 35 minutes. Remove from heat (some liquid may remain in pan). Discard onion, carrot, celery, and bay leaf. Stir rice into lentil mixture. (Can be made 1 day ahead. Cover and chill.)
• Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes. Stir in parsley. Season to taste with salt and pepper and serve.
• *Available at some supermarkets and at specialty foods stores.

Steps:

• Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
• Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
• Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.