1. Using a sieve, rinse rice under cold water and drain.

2. Add water and rice to a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. Meanwhile, finely slice onions.

4. Heat oil in a large non-stick skillet set over medium-high heat.

5. Add onions and cook for 15 minutes or until tender and browned, stirring occasionally.

6. Rinse and drain lentils. Chop green onions.

7. Remove onions from heat. Set aside 125 mL (½ cup) onions for a garnish.

8. Add lentils, spices and cooked rice to skillet. Mix well.

9. Place lentil and rice mixture in a large serving dish. Top with caramelized onions and green onions. Serve.

Keeps in the refrigerator for 5 days or 3 months in the freezer.

Note

Caramelized onions add a gourmet touch to this otherwise ordinary dish. Take the time to caramelize them, as this is the key to a delicious mujaddara.