Caramelized Onions and Lentil Rice

Ingredients

• 15.5 ounce lentils drained and rinsed canned
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 1 teaspoon sugar 
• 1 tablespoon butter unsalted
• 1 quart water 
• 2 cups rice long-grain white
• 1 medium onion yellow thinly sliced

Equipment

• frying pan
• sauce pan

Directions

1. Melt the butter with the oil in a medium skillet over medium heat.
2. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
3. While the onions caramelize, make the rice.
4. Heat the remaining tablespoon of oil in a saucepan over medium heat.
5. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
6. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes.
7. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
8. Serve topped with the caramelized onions.