Recipe from Standard Process (yummy!)Lentils, Brown Rice and Caramelized Onions
1 c. long grain brown rice
1c. dried brown lentils
3 med yellow onions (sliced thin)
3/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 c. chopped fresh parsley
Bring rice and 2 cups of water to a boil in a medium pot. Reduce heat to low, cover pot, and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile in a separate medium pot, bring lentils and 5 cups of water to a boil. Reduce heat to low, cover partially and simmer until lentils are tender but not falling apart, about 30 minutes. Drain, rinse in cold water and drain again.
While lentils and rice cook, bring 1/2 c. water to simmer in a large skillet of med.-high heat. Add onions and cook until beginning to soften, stirring occasionally, about 8 minutes.
Add 1/4 c water, cumin, cinnamon, and salt and reduce to medium heat.
Continue to cook about 15 minutes or until onions are soft and browned, stirring frequently and adding 1/4 c. water halfway through cooking or if onions being to stick to skillet. Remove 1c. cooked onions and set aside. Stir lentils, rice and pepper into skillet with remaining onions. To serve top with reserved onions and garnish with parsley. Serves 4.
