Categories: beans, rice, vegetarian

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 14-ounce cans vegetable broth
• 3/4 cup dried lentils, rinsed, picked over
• 3/4 cup long-grain white rice
• 2 large onions, sliced

Directions

1. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.

2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.

3. Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions.

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