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Lentil Rice with Crispy Onions
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Drained washed white rice1 cup
- Crushed garlic cloves2 unit(s)
- Lentil2 cup
- Cumin1 coffee spoon
- Onions cut into half moons6 unit(s)
- Butter1 tablespoon
- Wheat flour2 cup
- Oil for frying3 l
- Cook the lentils with 3 fingers of water above the height for about 25 minutes, until become soft but still firm. Add salt about halfway through cooking. drain and reserve the water.
- In a large skillet, heat a tablespoon of butter and sauté half onion until golden. This should take about 20 minutes. in the middle of preparation time add the cumin and season with salt. If you notice that the bottom of the skillet is too dark, add a little water to release the flavors. Disconnect the fire when it is very soft to dark. Reserve.
- In a small pan, heat a thread of olive oil and sauté the garlic until it exhales its aroma, without brown. Add the rice, increase the heat and stir for 1 minute. add a little less than 2 cups of boiling water, add a pinch of salt, stir and cover the pan. Cook the rice for 13 minutes. Turn off and book.
- Add the drained lentil to the onion skillet and then the rice and stir well until combined. all well mixed.
- Pass the rest of the onion in the flour, remove the excess and fry in very hot oil until turn golden brown. Sprinkle with salt and set aside.
- When serving, pour a drizzle of olive oil over the lentil rice, and sprinkle with the onions. crispy on top.
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