Lemon-Scented Rice with Lentils & Sautéed Onions

I love rice. But, I find that I don't eat it as much as I would like, probably because it is shoved in the back of the pantry and I never think to make it. When I was in Israel, I ordered a delicious meat platter — I don't remember what type of meat— and it came with this amazing rice. Soft buttery white rice dotted with lentils and sautéed onions. It was such a delight to eat. The memory popped into my head the other day and I decided to recreate it at home. I ate it as a hot snack on a cold rainy day and it was the most satisfying bowl of rice. I adapted it slightly and added lemon juice and lemon zest for more zing in the rice. This is a great side to quickly heat up for a weekday meal or lunch — and It's even better the next day.

Lemon-Scented Rice with Lentils & Sautéed Onions

1 cup basmati rice, or any rice you choose : 2 cups water

1/2 onion, chopped

1 cup green lentils : 3 cups water

1/2 lemon juice and zest

Parsley sprigs as garnish, optional

1 Wash rice under cold water until water runs clear. Bring 2 cups salted water to a boil. Add rice and bring back to a boil, cover.

2 While the rice is boiling, bring another saucepan with 3 cups water to a boil. Add lentils and bring back to a boil.

3 Both will take about 20 minutes until tender and all the water is absorbed.

4 Heat a small skillet with olive oil and sauté the chopped onions until golden. Place onions on a paper towel to absorb excess oil.

5 When all ingredients are ready, let cool and mix in the onions into the rice and stir well. Spoon some lentils into the rice and stir. I like more rice than lentils but you can choose whatever ratio you like.

6 Zest 1/2 a lemon into the rice mixture, along with its juice. Stir all together.

Serve with other half of lemon and parsley sprigs optional.