Recipe: caramelized onion and lentil pilaf

Here's my version of a 2003 New York Times recipe for an Indian/Middle-Eastern caramelized onion and lentil pilaf. I was planning make it on Friday to go with shrimp in a coconut and tomato sauce, but when Judd got stuck at work, I lost my motivation and didn't make it until today. I just had a bowl of this nutty and spicy pilaf for lunch before we take my mom out later for an early Mother's Day dinner at the Red Cat. I think the leftover rice and some steamed string beans or asparagus with a little olive oil and lemon juice will make a great vegetarian dinner for one during the week.

Serves 6 as a side dish

3 tablespoons unsalted butter

1 medium onion, peeled, halved and thinly sliced

1/2 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon curry powder

1/2 teaspoon mustard seeds

2 teaspoons salt

freshly ground black pepper

1 cup French green lentils, rinsed

1 cup basmati rice, rinsed

2 cups water

2 cups low-sodium chicken or vegetable broth

1. In a large heavy-bottomed saucepan, heat butter over medium heat. Add onion slices and saute, stirring occasionally, until softened and deep golden brown.

2. Add turmeric, cumin, coriander, curry powder, mustard seeds, salt, and pepper. Stir to coat the onion slices and until fragrant.

3. Add rinsed rice and lentils, water and broth. Raise heat and bring to a boil.

4. When the liquid is boiling, reduce heat to low, cover, and cook for 15 - 20 minutes or until all liquid is absorbed. Fluff rice with fork, replace lid, and allow to stand for 10 minutes before serving.