Rice recipe with Arab lentils

The Emmujaddara/EM (very pronounced) is an extremely popular dish in Lebanon, a country from which this recipe for rice with Arab lentils comes. The simplicity of the preparation really surprises: it consists of lenters cooked with rice and adorned with caramelized onions. Thats it. The secret for this rice with Arab lentils to have that typical flavor of Middle East cuisine is cumin. First, it must be a good quality dust, if it is fresh, better. The second is that it is used generously. It is calculated around a spoonful of cumin for each cup of lentils. Of course, do not forget to use olive oil for a more authentic flavor. Follow the steps we bring you in recipes, discover how to make rice with Arab lentils and prepare for this gastronomic journey to the heart of the Middle East.

Ingredients to make rice with Arab lentils:

1. Rinse the lentils and make sure they do not have pebbles or other particles. Then, cover them with about four cups of water and lead to boil. Do not add salt to the water of this cooking.

2. Meanwhile, it also rinse the cup of rice.

3. past 10-15 minutes since the boil breaks, drain the lentils, but do not boat the cooking water. The lentils must be a bit soft, but with the heart still firm.

4. Return the lentils to the pot and add the rice.

5. of the water cooking water, measures the amount you need to cook the rice (about two to three). If you are missing, add more water. Also add salt and spices. Take the fire and cook like a normal rice.

6. Now, itch the onions in paintings or thin strips.

7. Now prepare caramelized onions. For this, in three tablespoons of olive oil I sauté the sparkled onions. Add the sugar.

8. have patience. Onions must brown well and caramelize, but this takes time. In addition, you must pay attention to prevent them from burning.

9. When the onions are ready, add them to rice with Arab lentils already done and mix. It serves with fresh vegetables.