½ cup Sunwhite Calrose/medium grain rice, soaked and strained
1 cup green lentil, soaked and strained
1 onion, finely chopped
1 onion, thickly sliced
6 tablespoons olive oil
1 teaspoon salt
Heat 2 tablespoons of olive oil in a saucepan and fry the finely chopped onion for 2-3 minutes until it becomes tender and golden.
In a big pot over high heat, add the lentils then pour in 1 litre of water or until the lentil is covered completely. Stir in the fried onion with a teaspoon of salt. Bring to a boil.
Reduce the heat and stir in the rice along with two tablespoons of olive oil. Cover the pot and cook the mix over low heat for about 20 minutes.
Fry the thickly sliced onion in two tablespoons of olive oil for 5 minutes or until it’s crispy and golden brown colour. Place on paper towels to strain.
Spoon the rice with lentil into a large serving plate.
Garnish with the crispy onion and serve hot.