Lentils and Rice with Caramelized Onions

I love a tasty, filling pilaf and this recipe fits the bill. The brown rice and lentils make a very substantial (and nutritious!) meal. I toast my rice before cooking it, a little trick I picked up from my parents-- it lends rice a deeper, richer taste.

Lentils and Rice with Caramelized Onions
3 servings

1/2 cup lentils
3 cups water
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons olive oil
2 medium onions, chopped
1 teaspoon crushed red pepper flakes
1/2 brown rice

In a saucepan, bring the first 6 ingredients (lentils through salt) to a boil. Reduce to medium heat and simmer for 15 minutes, uncovered.

While the lentils simmer, heat the olive oil in a large frying pan over medium-high heat. Add the onions and red pepper and saute until the onions are caramelized (about 10 minutes). Remove the onions from the pan and set aside.

Add a little water to the frying pan to deglaze the pan. While deglazing, add the brown rice to the frying pan and toast rice for 2 minutes.

After the lentils have simmered for 15 minutes, add the toasted rice to the saucepan and simmer, covered for 40 minutes, stirring occasionally until water is absorbed and rice is cooked. Add caramelized onions and eat!