This recipe can be made either on the stove top or in the Instant Pot. (stove top directions are below). Lentils and brown rice do take some time to cook. With the Instant Pot, I can do the preparation earlier in the day and use the timer function to start the actual cooking later on. That way, I have a hot meal ready for me when I get home. Plus, I don't have to worry about rushing home to turn off the pot as it will switch over to the Keep Warm setting once it has finished cooking. I love my Instant Pot(s). (I have two.)
I sort the lentils and then wash them together with the rice before cooking, allowing them to soak while I caramelize the onions.
Caramelizing the onions at the beginning will deepen the flavour of the finished dish. Once the onions are cooked, I turn off the heat, stir in the garlic and spices, and let them toast a bit in the cooling pan while I drain the lentils and rice. Next, I add the lentils, rice, and water, and cook.
I prefer to cook my brown rice on the Multigrain setting. This setting cooks at a lower pressure for 40 minutes. Alternatively, you can choose the Manual setting and adjust the cook time to 22 minutes.
The leftovers are great the next day or can be used as a filling for cabbage or collard green rolls, or baked squash.
Stove Top: Follow the directions in the recipe to caramelize the onions over medium heat. Add the garlic and spices, and toast for 30 seconds or so. Add the lentils, rice, and 6 cups of water. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer for 40-45 minutes. Turn off the heat and let sit for 10 minutes before lifting the lid and stirring. Serve.
makes 4-6 servings
1 large white onion, sliced
2-4 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt (optional)
1 cup green-brown lentils, sorted and washed
2 cups brown Basmati rice, washed
5-1/4 cups water
lemon juice as desired
Spread onion slices evenly over the bottom of the pan. Cover the pot with a lid or a plate, and let sit for a couple of minutes.
Lift the lid, stir the onions, cover again, and let sit for a few more minutes. Stir the onions again, adding a splash of water if needed.
Cover again, and cook the onions for a couple more minutes. At this point the onions should be soft and golden brown.
To your health and happiness,
Beans and Rice