Brown Rice and Lentils

I have divided this recipe in four  parts: 1. Lentils and Brown Rice 2. Salad 3. Lemon Vinaigrette 4. Extras. * I make the rice and lentils on a rice maker, if you do not have one, you might have to try the traditional way several times until you get it the way you like it. Just make  sure to use the same ingredients I do.

1.Lentils and Brown Rice Ingredients:

2 cup (rice maker provided cup in my case is 6oz) 

1 cup (6oz) lentils

1 1/2  (same cup) chopped celery

2 Tablespoons chicken bullion

6 cups water

Pam

Spray the bottom of the rice maker with pam, add the rice, lentils, celery and chicken bullion and water last. *Depending on the rice maker you MUST follow the instructions from your own. Mine is AROMA brand. It takes 1.40 hrs to cook.

2. Salad

1 Romain Lettuce

2 medium cucumbers

1 big size tomato

1/2 red onion

thyme and lemmon pepper

Chop all the ingredients and put them on a bowl, sprinkle some thyme and lemmon pepper. Toss and refrigerate.

3.Lemon Vinaigrette

3/4 cup extra virgin olive oil

1/4 cup seasoned rice vinegar

1 teaspoon honey

1 teaspoon Dijoin mustard

1 teaspoon of lemon peel

1 teaspoon of minced shallots

2 oz (or about 1 1/2 lemon) lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Blend all the ingredients except the extra virgin olive oil once well blended open the lid of the blender and add the olive oil by drizziling slowly.  Refrigerate.

4. Pita Bread & Caramelized Onions

Onions

The amount of onions depends on how much you like them. One onion will be enough for two people maybe three if you dont want a lot. If you love onions I suggest you double the amount.

Cut the onion in thin rings. Put a pan on the stove with a little bit of olive oil,medium high heat. wait until gets hot. Add the onions and stir until the sides start getting brown. Simmer and keep stirring ocassionaly from 30-40 minutes until very brown and tender.

Pita Bread (whole grain)

Spread the pita with butter. Add dry parsley all over, then dry oregano , and Basil last. The amount of spices depend on you. Just try to cover them evenly with each one.

Broil them on the oven on hi temperature for 2-3 minutes. Do not leave them alone or they will burn. If at two minutes you see is already too brown open the oven and carefully with appropriate tools check them out. If you think they are too soft you can leave them longer until dark brown.

TO SERVE:

On a plate lay first a bed with the salad. Pour a bit of vinaigrette. Add desired amount of lentils and rice and pour more vinaigrette. Top the lentils and rice with the caramelized onions and add the pita bread cut in triangles on the sides. Salad MUST be cold. Rice and Lentils hot or warm.

Enjoy!

Mary Aguillon's version of Lentil Fetoosh.