Rice with Fried Onions

Ingredients

• 200 g parboiled rice
• Salt
• 200 g brown lentils (canned; drained weight)
• 2 stalks Parsley
• 2 onions
• 3 tbsp currants (15 g each)
• Pepper
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 0.25 tsp cumin
• 1 tsp Honey
• 2 tbsp wheat flour type 1050 (15 g each)
• 300 ml rapeseed oil (for frying)

Instructions

1. 1.

   Cook rice in boiling salted water for about 25 minutes. Meanwhile, drain lentils, rinse them under cold water in a sieve and let them drip dry. Wash parsley, pat it dry and roughly chop. Peel onions and slice into thin rings.

2. 2.

   Drain the rice and let it drip dry. Mix with lentils, parsley, currants, salt, pepper, olive oil, vinegar, cumin and honey in a bowl.

3. 3.

   Coat onion rings with flour in a shallow dish. Heat rapeseed oil in a pot or deep fryer to about 170 °C.

4. 4.

   Shake off excess flour. Fry onion rings in the hot oil for 4–5 minutes until golden brown. Drain on kitchen paper.

5. 5.

   Spread the rice mixture onto plates, top with fried onions and serve.