Egyptian Rice Recipe With Green Lentils and Caramelized Onions

This Egyptian Rice Recipe is topped off with caramelized onions and toasted pine nuts.

| September 24, 2013

Perfect for the busy home cook, Rose Elliot's 30-Minute Vegetarian (Sterling Publishing, 2013), offers quick meals from Britain's reigning queen of vegetarian cuisine. Featuring 140 vegetarian recipes that take only an hour or less to prepare, this beautifully photographed book presents classic meals such as Macaroni and Cheese and Bean Burgers, along with an array of updated and modern dishes. Elliot's helpful tips, time-tested advice, and fail-safe recipes have delighted fans for 40 years, and this collection will, too. The Egyptian Rice Recipe below comes from the section, “Everyday Suppers.”

This is easy to make, nourishing and tasty. It’s delicious served with some steamed spinach.

Egyptian Rice Recipe With Green Lentils and Caramelized Onions

Serves 4, Vegan


1 cup (7 oz) brown basmati rice, rinsed
2 1/4 cups (18 fl oz) water
4 onions, sliced into thin rings
2 tbsp olive oil
4 garlic cloves, crushed
4 tsp ground cumin
4 tsp ground cilantro
2 x 14 oz cans Puy or green lentils, drained
Salt and pepper
1/2 cup (2 oz) pine nuts, toasted, to serve
4 tbsp chopped flat-leaf parsley, to serve


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