{"id":491,"date":"2013-11-24T16:23:41","date_gmt":"2013-11-24T05:23:41","guid":{"rendered":"http:\/\/blog.panicola.com\/?p=491"},"modified":"2013-11-24T16:25:05","modified_gmt":"2013-11-24T05:25:05","slug":"491","status":"publish","type":"post","link":"https:\/\/blog.panicola.com\/?p=491","title":{"rendered":"Middle Eastern lentils and rice with blackened onions"},"content":{"rendered":"<header>\n<h1><a style=\"font-size: 1rem; line-height: 1.846153846;\" href=\"http:\/\/www.goodfood.com.au\/good-food\/cook\/by\/Caroline-Velik\">Caroline Velik<\/a><span style=\"font-size: 1rem; line-height: 1.846153846;\">\u00a0|\u00a0<\/span><a style=\"font-size: 1rem; line-height: 1.846153846;\" href=\"http:\/\/www.goodfood.com.au\/good-food\/search.html?ss=Good%20Food&amp;type=FoodRecipe&amp;max=21&amp;cookingTime=30%20mins%20-%201%20hour\">30 mins &#8211; 1 hour<\/a><span style=\"font-size: 1rem; line-height: 1.846153846;\">\u00a0|\u00a0<\/span><a style=\"line-height: 1.714285714; font-size: 1rem;\" href=\"http:\/\/www.goodfood.com.au\/good-food\/search.html?ss=Good%20Food&amp;type=FoodRecipe&amp;max=21&amp;cuisine=Middle%20Eastern\"><span style=\"line-height: 1.714285714; color: #444444; font-size: 1rem;\">Serves 4<\/span><\/a><\/h1>\n<p><a href=\"http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/middle-eastern-lentils-and-rice-with-blackened-onions-20121123-29x4j.html\">http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/middle-eastern-lentils-and-rice-with-blackened-onions-20121123-29x4j.html<\/a><\/p>\n<div>\n<p>At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits. To make a creamy, thickened yoghurt, drain through a colander or sieve lined with muslin or a new Chux kitchen cloth.<\/p>\n<\/div>\n<\/header>\n<div>\n<div>\n<div><img decoding=\"async\" alt=\"Serve this simple, traditional Lebanese dish with thick yoghurt and mint.\" src=\"http:\/\/images.goodfood.com.au\/2013\/02\/18\/4040789\/GF_729_velik_lentils-20130218075856780375-620x0.jpg\" \/><\/p>\n<h5>Serve this simple, traditional Lebanese dish with thick yoghurt and mint.<em>Photo: Marina Oliphant<\/em><\/h5>\n<\/div>\n<\/div>\n<div>\n<h3>Ingredients<\/h3>\n<ul>\n<li>6 tbsp olive oil<\/li>\n<li>6 onions, halved and finely sliced<\/li>\n<li>3 garlic cloves, minced<\/li>\n<li>2 tsp ground cumin<\/li>\n<li>1\/2\u00a0tsp ground cinnamon<\/li>\n<li>1\/2\u00a0tsp ground allspice<\/li>\n<li>5 cups water or vegetable stock<\/li>\n<li>1\u00a01\/2 cups brown lentils, washed and drained<\/li>\n<li>1 cup long grain rice, washed and drained<\/li>\n<li>1 cup plain yoghurt, drained through muslin-lined colander for 30 minutes<\/li>\n<li>Fresh mint sprigs, to garnish<\/li>\n<\/ul>\n<\/div>\n<div>\n<h3>Method<\/h3>\n<p>Heat 2 tablespoons oil in large saucepan over medium heat.<\/p>\n<p>Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.<\/p>\n<p>Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.<\/p>\n<p>Season well with salt and pepper.<\/p>\n<p>Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.<\/p>\n<p>Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Caroline Velik\u00a0|\u00a030 mins &#8211; 1 hour\u00a0|\u00a0Serves 4 http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/middle-eastern-lentils-and-rice-with-blackened-onions-20121123-29x4j.html At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits. To make a creamy, thickened yoghurt, drain through a colander or sieve lined with muslin &hellip; <a href=\"https:\/\/blog.panicola.com\/?p=491\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Middle Eastern lentils and rice with blackened onions<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-491","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=491"}],"version-history":[{"count":3,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions"}],"predecessor-version":[{"id":494,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions\/494"}],"wp:attachment":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}