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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


  1. 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.
  2. 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.
  3. Mix rice, onions and all remaining ingredients in a large bowl.