Best Nigella Lawson Caramelized Onion Lentil Pilaf Recipes

NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF

Nigella Lawson Caramelized Onion & Lentil Pilaf image

Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.

Provided by nomnom

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
fresh ground black pepper
1 cup green lentil (french green is suggested)
1 cup basmati rice

Steps:

In a large heavy-based saucepan, heat over medium heat.
Add onion slices, and sauté until softened and deep golden brown.
Remove half the onions and set aside.
Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
Add salt, and season with black pepper to taste.
Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
Drain, then add to pan.
Add 4 cups water, raise heat, and bring to a boil.
Cover, reduce heat to very low, and cook for 15 to 20 minutes.
Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
To serve, fluff pilaf with a fork, and transfer to a serving bowl.
Garnish with reserved onions.

Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 780.6, Carbohydrate 45.4, Fiber 11.3, Sugar 1.7, Protein 11.1

CARAMELIZED ONION AND LENTIL PILAF

Caramelized Onion and Lentil Pilaf image

Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. "The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds," she wrote. "This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side." Perhaps you should do the same.

Provided by Nigella Lawson

Categories dinner, main course, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil
1 onion, peeled, halved and thinly sliced into half-moons
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves
1/2 teaspoon mustard seeds
4 dried curry leaves (optional)
2 teaspoons salt
Black pepper
1 cup French green lentils
1 cup basmati rice

Steps:

In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 2 grams, TransFat 0 grams

RAPID RAGU

Rapid Ragu image

Much to my husband's horror, when I am feeling fragile and in need of coziness and comfort, my favourite supper is a bowl of mince/ground meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl. I have dispensed with much of the usual, necessary chopping: I use cubetti di pancetta (that's how they're sold at my local supermarket) and a little caramelised onion from a jar. This is everything you could hope for, sweetly salving and as undemanding to make as it is rewarding to eat.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons garlic oil
1 cup cubed pancetta
1 pound ground lamb
1/4 cup caramelized onions *available at gourmet and specialty stores as Onion Confit, or recipe follows
1/3 cup Marsala
1 (14-ounce) can diced tomatoes
1/3 cup green lentils
1/2 cup water
1/2 cup grated red Leicester or Cheddar, optional

Steps:

Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
Add the lamb breaking it up with a fork in the bacony pan as it browns.
Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.
1 tablespoon olive oil
2 cups sliced onions (about 2 medium size onions)
Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.