Mujadara: Sweet Spiced Lentils & Rice

Directions

1. Rinse the rice in several changes of cold water. If time permits, soak the rice in water for one hour.
2. In a medium saucepan, combine the lentils with the chicken or vegetable broth. Bring to a boil, reduce heat and simmer uncovered until lentils are tender, 20 minutes. Drain and set aside.
3. While the lentils are cooking, heat 2 Tbsp (30 mL) of the olive oil in a large, deep saucepan over medium heat. Dice one of the onions and sauté it in the olive oil, stirring frequently, until browned, about 10 minutes.
4. Add the preserved lemon and spices and season with salt. Sauté a few additional minutes until fragrant.
5. Add the rice and stir to coat with the oil. Toast the rice in the oil and spices for a few minutes, until slightly browned and fragrant.
6. To the rice in the pot add the lentils, 1 3/4 (425 mL) cups water, and the cinnamon stick. Bring mixture to a boil over high heat.
7. Cover and turn heat down to low. Simmer covered, without lifting the lid, for fifteen minutes.
8. Meanwhile, heat the remaining 2 Tbsp (30 mL) of olive oil in a large skillet. Slice the remaining two onions. Working in batches as necessary, sauté the onions over medium-high heat, stirring constantly, until well-browned and crisp. (Do not overcrowd the pan. Fry each onion separately if needed.)
9. After fifteen minutes, remove the pot with the rice from the heat. Quickly remove the lid and place a clean tea towel over the top of the pot. Replace the lid and allow the rice to steam for ten minutes.
10. Fluff the rice and lentils with a fork and stir in the minced parsley.
11. Transfer the rice and lentils to a large serving bowl. While still warm, spritz with the lemon juice and drizzle with extra virgin olive oil. Toss to combine. Taste and adjust seasoning, adding salt and pepper as necessary.
12. Top with fried onions and serve.