Mujadara (Lentils, Rice and Carmelized Onion Pilaf)

3 pounds white onions (approx. 8 small onions)
2 Tbsp olive oil
2 cups brown or green lentils
2 cups long grain brown rice
4 cups vegetable broth
1/4 tsp ground Cinnamon
1 Tbsp ground cumin
1/2 tsp ground all spice
Cayenne pepper, to taste
salt and black pepper to taste
flat leaf parsley for serving

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Using an electric skillet set to 300 degrees, heat olive oil. Add the sliced onions and sprinkle with a little salt then cover the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany. This should take 45 minutes to 1 hour. Do not worry about burning.

In a separate saucepan, cook the brown rice with the vegetable broth according to the package directions. In another saucepan cook the lentils according to the package directions. Watch the lentils carefully. You don't want them to overcook. They need to retain their shape. We aren't making lentil soup here.

When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.

To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt.

Serves 4 as a one dish meal
Vegetarian, vegan, and gluten free

Enjoy!