Lentils, Rice and Caramelized onions

A vegetarian friend of mine sent me this recipe because she knew I was looking for vegetarian meals that have some protein in them.  The original recipe came from Aarti Sequeira of the Food Network.  I made a few minor changes as I always do to incorporate more of my preferences.


This recipe provides good protein from lentils and I used brown rice for the whole grain carbohydrate.  The caramelized onions are a special surprise that is used both in the body of the dish and as a garnish.  This is a one pot meal, which I love, and it makes a good amount, so I had leftovers.  We, 2 of us, ate this for dinner and I still had enough for lunch for several days.  This recipe serves 6.

Ingredients:
1 cup brown lentils, rinsed and sorted
1/4 cup olive oil
1 tsp cumin seeds
1/2 tsp cracked black pepper
3 large red onions, thinly sliced
Salt
3/4 cup brown rice
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cinnamon stick

Garnish:  (all are optional)
2 tbsp pine nuts, toasted or any nuts you have available 
Squeeze fresh lime juice
Greek yogurt
Cilantro

Put the lentils in a medium saucepan and cover with enough water by one inch.  Bring to a boil, reduce to simmer and cook until lentils are tender but not mushy, about 20 minutes.

Meanwhile heat a large skillet, add the olive oil, then the cumin seeds and cracked pepper and cook for about 1 minute.

Add the onions, sprinkle with several pinches of salt, and cook on medium or low heat until they turn dark brown, stirring often. This will take 15 to 30 minutes to get good color on the onions. Do not rush this or they will burn.

Remove half the onions from the pan to use as garnish.

To the pan add the ground cumin, cayenne, and cinnamon stick and saute about one minute.  Add the rice and cook until grains start to turn slightly brown, this should take only a few minutes. Add the cooked lentils and 3 cups of water, and 1 1/2 tsp of salt.  Bring to a boil, then reduce the heat to a low simmer, cover and cook for 35 minutes.  The water should be almost completely evaporated and the rice should be tender.  Allow the rice to steam with the lid on for 10 minutes. Remove the cinnamon stick from the pan.

Meanwhile toast the nuts. 

To serve: mound rice into bowl, hit with a squeeze of lime, top with the caramelized onions, a dollop of yogurt and a bit of chopped cilantro.

Thai Beef with Snow Peas

This dish is somewhat new for me. I don't usually gravitate towards Asian inspired dishes. My feeling is that I would rather have it out at a restaurant that does it well, and that trying to replicate it at home is not worth it. I feel that way about sushi too. I can get some good sushi at the sushi bar, so making it at home is not going to happen. However, this dish seemed relatively easy and the idea of the chile's intrigued me. In addition I have never cooked with coconut milk, thinking it sounded too sweet and coconut is something I would rather have in a dessert. But I decided to gave it a try. I was pleasantly surprised. It did not taste like dessert at all.  The coconut milk gave the rice a a slightly tropical flavor which was delicious.  My husband must have liked it because he said I could make it again. That's guy speak for..... I like it. 

Ingredients:
1 1/4 cups brown jasmine rice
1 can (13.5 ounces) coconut milk
3/4 cup water
1/2 tsp salt
2 tbsp fish sauce
2 tbsp soy sauce
1 tsp sugar
1 tbsp coconut oil
1 1/4 pounds organic ground beef
3 garlic cloves, minced
3 long hot peppers, seeded and sliced into matchsticks
1 can straw mushrooms
1 handful fresh snow peas
1/2 cup coarsely chopped basil
1 lime, cut into four pieces

Start by making the rice. When the rice is almost done, work on the beef.

In a medium saucepan combine the rice, coconut milk, water and salt. Bring to a boil, then reduce the heat to low and cover. Cook about 20 to 25 minutes. The liquid should absorbed but not dry. Allow to sit for 10 minutes before serving. 

In a small bowl combine the fish sauce, soy sauce, sugar and stir until the sugar is dissolved. Set aside.

Heat a skillet or wok, add the vegetable oil, then the beef. Saute until the beef is almost cooked through, working the beef into small pieces as it cooks. Add the garlic, cook for a few seconds, then add the chili's, the mushrooms, and snow peas. Cook until the snow peas are just starting to soften about 4 minutes. Add the soy sauce mixture, cook an additional one minute. Remove from heat.

To serve place the rice in a bowl, add the beef over top, and serve with one lime wedge.

Chili's: Chili's can taste very different. I have used red jalapenos that have very little heat at all, but Thai chili's are hot. You must really taste the chili while it is raw to determine how much you want in the dish. Your love or tolerance for the heat is really what determines how much chili should go in to the dish. You can also cook the dish with the chili's to get some of the flavor and then remove them prior to serving. You don't have to eat them. Also, I use rubber gloves when cleaning chili's to keep the heat off my hands. I have made the mistake of touching my face after chopping chili's only one time. It only takes once. After that, I have been consistent in using the gloves.

Herbs: The use of basil in this dish is traditional but I think using cilantro would also work well.

Makes 2 servings.