½ cup brown lentils
2 cups GF broth
4 T olive oil
2 medium onions, 1 chopped and 1 finely sliced
¾ cup long-grain white rice
1 large garlic clove, minced
½ t. ground cumin
Salt and pepper
1 cup water, boiling
1 small bunch spinach, washed thoroughly and de-stemmed
Yogurt or sour cream
Rinse lentils, place in a saucepan, and add the broth. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, until half cooked.
Heat 2 T of olive oil in a 10-inch skillet over moderate heat. Add the onion and cook until softened, about 5 minutes. Add the rice and garlic, and stir until the grains are well coated, 30 seconds. Stir in the cumin, and season lightly with salt and pepper. Stir the rice mixture into the lentils. Add the boiling water, cover, and simmer until the rice and lentils are tender, 15-20 minutes.
Meanwhile, in a separate, small skillet, heat 1 T of the remaining olive oil. Add the sliced onion and saute until golden-brown, about 8 minutes. Season with salt and pepper, transfer to a bowl, and keep warm.
Stack the spinach leaves and cut into ½ inch wide strips. Heat the remaining T of olive oil in skillet used for starting the rice. Add the spinach and saute for 2 minutes. Stir into the rice-lentil mixture. Divided among 4 warmed plates. Top each serving with browned onions and yogurt/sour cream.
Thanks, Gluten Free Living Magazine