Rice with lentils & crispy onions

Rice with lentils & crispy onions

By
From
The Islands of Greece
Serves
2 as a main course, or 4 as a side dish
Photographer
Steven Joyce

Fakorizo is a great vegetarian main course. By adding more water, you can make it into a soup; by adding more rice you can turn it into a pilaf and serve as a hearty side, perhaps with some lamb chops or barbecued chicken. In Cyprus, a similar dish is called moukentra, and is served with fresh coriander (cilantro) and chilli flakes.

Don’t add salt or lemon juice until the lentils are cooked, otherwise they may not soften, and be sure not to use tomato purée with added salt, for the same reason.

Ingredients

Quantity Ingredient
100g green or brown lentils
60g long-grain white rice
1 large onion, finely sliced
a little olive oil
1 teaspoon tomato puree
salt
freshly ground black pepper
lemon juice, to taste to serve
greek yoghurt or feta cheese, to serve (optional)
finely chopped mint or parsley leaves, to serve (optional)

Method

  1. Check the packet to see if your lentils require soaking overnight and rinsing. Many types of green lentils do not, but if yours do, follow the directions. When ready to cook, soak the rice in cold water for 20 minutes, drain, then rinse twice in fresh water.
  2. In a non-reactive (non-aluminium) saucepan, gently cook the onion in oil over a medium heat for 15 minutes (without salt) until deep golden brown. Stir often to ensure it doesn’t burn. Remove half the onion and set aside. Add the tomato purée to the pan and cook, stirring, for 3 minutes. Add the lentils to the pan with enough hot water to just cover them. Bring to a gentle simmer and cook for 20–40 minutes, depending on the type of lentils you are using. Stir occasionally and add a little more water if necessary.
  3. When the lentils are tender, add the rice and a few more tablespoonfuls of water if the pan is too dry, and cook the rice for 10 minutes or until tender, stirring occasionally (soaking the rice will allow it cook faster). Season to taste with salt and pepper and a squeeze of lemon juice.
  4. Serve scattered with the reserved onions (reheat them if necessary), adding a spoonful of yoghurt or some crumbled feta or fresh herbs, if you like.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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