Ingredients:

  • 1 cup (200g) Brown or Green Lentils, dried
  • 1 cup (185g) Long-grain Basmati rice
  • 2.5 cups (600ml) Low-sodium vegetable broth
  • 1 tsp Ground cumin
  • 0.5 tsp Ground cinnamon
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 2 Large yellow onions, thinly sliced into half-moons
  • 3 tbsp Extra virgin olive oil
  • 1 pinch Granulated sugar

Instructions:

  1. Rinse the lentils and rice together in a fine-mesh strainer under cold running water until the water runs clear to remove excess starch.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Add the sliced onions and a pinch of sugar. Sauté, stirring frequently, until the onions reach a dark mahogany color. Remove half of the onions and set aside on a paper towel for garnish.
  3. Place the rinsed lentils, rice, vegetable broth, cumin, cinnamon, salt, pepper, and the remaining half of the caramelized onions (including the flavored oil from the pan) into the rice cooker bowl.
  4. Stir once to distribute spices, close the lid, and select the 'Standard' or 'White Rice' setting.
  5. Once the cooking cycle finishes, leave the rice cooker on the 'Warm' setting for 10 minutes undisturbed to allow the lentils to finish steaming.
  6. Fluff the mixture with a fork and serve topped with the reserved crispy caramelized onions.