M’jadrah

1 cup long grain brown rice
1/4 cup lentils
2 cups vegetable stock
2 large onions, sliced
2 tablespoons vegetable oil
water
salt

1. Bring water to a boil and pour over rice. Allow water to reach room temperature, then drain.
2. Meanwhile, place onions and vegetable oil in a large skillet over medium heat. Cover and fry until onions are fully caramelized, stirring occasionally, about half an hour.
3. Place lentils and rice in a large pot over medium-high heat. Add the stock and bring it to a boil.
4. Cook uncovered until lentils are tender and most of the liquid has been absorbed or evaporated, about 20-30 minutes.
5. Stir in the caramelized onions and add more salt if necessary.

Makes 4 servings