This past weekend I returned to one of my favorite cookbooks The Sultan’s Kitchen: A Turkish Cookbook. I was looking for a rice recipe to go with some kofta kebabs that we were grilling for dinner. I landed on the Muccedere (a Turkish rice pilaf) recipe which I altered a bit because I didn’t have any orzo and hadn’t planned ahead enough to soak dried chick peas. Someday I will constantly have a well-stocked pantry. Sigh. For now, I need to deal with my limited storage space.
This rice is spiced with cumin & red pepper and is dotted with lentils, chick peas, tomatoes and caramelized onions. I have made it a couple of times before and it always gets two thumbs up from Mr. Mango. It is a perfect accompaniment for grilled kebabs and yogurt sauce. Add a nice chopped salad and you have a perfect meal!
Rice with Chickpeas, Lentils and Caramelized Onions
- 1/3 cup green lentils
- 1 can of chickpeas, drained and rinsed
- 4 tablespoons virgin olive oil
- 3 small white onions, sliced (1 1/2 cups)
- 2 teaspoons sugar
- salt and pepper
- 1 tablespoon lemon juice
- 3/4 cup long grain white rice, washed, soaked and drained
- 2 medium tomatoes, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground red pepper
- 2 cups chicken stock, broth or water
- 1/4 cup coarsely chopped parsley (optional)
- Cook dried lentils in small saucepan with 2/3 cup water. Bring to a boil, then simmer until just tender, about 15-20 minutes.
- In a heavy, medium sized saucepan, heat the olive oil over medium heat. Add the onions and sugar, and season with salt and pepper. Cover the saucepan and cook gently, 5 minutes, or until the onions are tender. Uncover the pan, increase the heat to high, and stir in the lemon juice. Cook, stirring, until the onions are browned.
- Add the rice and cook, stirring, for 2 minutes.
- Add the tomatoes, lentils, chickpeas, cumin, and red pepper. Pour in the stock. Lower the heat and over the saucepan, and cook gently for about 20 minutes, or until all the liquid has been absorbed.
- Optionally, stir in the parsley.