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Rice with lentils and fried onions đ„
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
5 servings
ArĂcia Ridan
@aricia- Ingredients
- Recipe
- White rice2 cup
- Lentil2 cup
- White Onion3 unit(s)
- Garlic4 unit(s)
- Olive oil100 ml
- Cumin Powder1 tablespoon
- Black pepper1 teaspoon
- Salt to taste
- Cornstarch200 g
- Sugar2 tablespoon
- Blonde2 unit(s)
- Sunflower oil500 ml
- Soak the lentils for 30 minutes
- Chop the garlic and one onion very small
- Chop two onions into thin slices to make the fried onion
- Saute half the garlic in olive oil, add the rice and cook
- To cook the rice, use twice as much water, that is, 4 cups
- Salt, cover the pan leaving a crack and cook over low heat until all the water dries up, after that, set aside
- Drain the water from the lentils and wash them well, put them to cook with 3 glasses of water and salt
- After being cooked al dente, remove from the pan and drain so it doesn't get too soft.
- In a bowl, combine the cornstarch with the sugar and a pinch of salt.
- Put the oil to heat over low heat and set up a frying area
- Have on hand: slotted spoon and a paper towel-lined platter
- When the oil is hot, dip the sliced onions little by little in the cornstarch and fry
- The process must be done calmly and not put all the onions in the cornstarch at once, as they would become damp.
- Fry them all and reserve
- In a large skillet, sauté an onion in olive oil and a bay leaf
- Add the rice and lentils, mix well, season with cumin, salt and black pepper.
- Serve with the onions on top! If you want to add some more seasoning, grate some nutmeg on top.
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