1 ½ cups brown rice
½ tsp salt
1 tbsp olive oil
2 onions, sliced
1 ½ cup cooked lentils
½ cup fresh parsley, chopped
1 tbsp fresh thyme, chopped
2 tsp lemon zest
1 tsp cumin
- Bring 2 ¼ cups water with ¼ tsp salt to boil in large saucepan. Add rice. Cover. Reduce heat to medium low and simmer 30 minutes or until tender.
- In skillet, heat oil and onion to medium heat. Cook 1 minute. Lower heat to medium low and cook 20-30 minutes until onions are carmelized. Add ½ tsp of salt. Remove from heat and put in large bowl.
- Mix rice, onions and all remaining ingredients in a large bowl.
