3 large, thinly sliced
1½ cup(s), brown variety, (300g)
Brown basmati rice
1½ cup(s), (300g)
Fresh flat-leaf parsley
¼ cup(s), chopped
¼ cup(s), (60ml)
Dried bay leaf
Vegetable stock cube
2 individual, gluten free variety, (to make 3 cups (750ml) vegetable stock)
- To make caramelised onions, heat 2 tablespoons oil in a large, deep non-stick frying pan over medium heat. Add onions and ¾ teaspoon salt and cook, stirring occasionally, for about 5 minutes or until onions start to soften. Reduce heat to medium-low and cook, stirring occasionally, for about 1 hour or until onions are very soft and golden brown. Reduce heat to low if onions are browning too quickly, adding a little water if needed, to prevent onions catching on the base of pan.
- Meanwhile, cook lentils with 1 bay leaf in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and set aside. Discard bay leaf.
- Heat remaining oil in a large flameproof casserole dish over medium-high heat. Add cumin and cook, stirring, for 15-30 seconds, until very fragrant. Add rice and season with ½ teaspoon black pepper. Cook, stirring, for 1 minute or until rice is coated in spices. Stir in stock and remaining bay leaf and bring to the boil. Cover, reduce heat to low and simmer for about 30 minutes or until water is absorbed and rice is tender. Discard bay leaf. Fold in lentils and one-third of the caramelised onions. Remove from heat and stand covered.
- Meanwhile, place the remaining caramelised onions over medium-high heat. Cook, stirring occasionally, for 8-10 minutes, until onions are deeply browned and crisp with some charred spots. To serve, transfer rice and lentils to serving bowls. Top with remaining caramelised onions and parsley.