Kamut, Spelt Or Farro Pilaf With Lentils
- 1 cup green or black lentils
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 large red onions sliced thin
- 2 teaspoons granulated sugar (optional)
- 1 1/2 cups uncooked kamut, spelt or farro
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- Chopped parsley for garnish (optional)
Rinse lentils, place in saucepan and cover by 2 inches with salt water. Bring to a boil. Cover pan, reduce heat to low and cook until lentils are tender but not soft, about 20 minutes.
To make caramelized onions: Heat butter and oil in large sauté pan or skillet, and sauté onions and sugar if using, stirring often, until deep golden brown, about 30 minutes. When almost done, season with salt, pepper, cinnamon and cumin. Stir well. Drain on paper towels to crisp.
Cook grain in 4 cups salted water until al dente, 15 to 45 minutes, depending upon grain. Drain well. Add to lentils and toss to combine. Heat through, making certain that all liquids have been absorbed. Stir in half the onions. Season to taste. Top with remaining onions. Serve warm or at room temperature. Garnish with chopped parsley, if desired.
This recipe yields 6 servings.
Per Servings: 410 Cal; 14g Prot; 14g Total Fat (4 Sat. Fat); 59g Carb.; 15mg Chol; 65mg Sod.; 17g Fiber.
Wine Suggestions: Pinot Noir, Syrah and Rosé wines would all pair nicely with this dish because of the lentils, sweetness of the onions and the aromatics. Try Chateau Mas Neuf Costieres de Nimes.