Lentils + Rice With Crispy Onions And Sage

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• Step 1

  Place the cooked brown rice in a large mixing bowl and set aside.
  Rinse the lentils in cold water, drain and place in a medium stockpot. Add the 4 cups of cold water. Place the pot over high heat and bring to a boil. Reduce and simmer till al dente, about 20-25 minutes. Drain and let cool slightly. Once cool, add the lentils to the brown rice and reserve.

• Step 2

  Place the Wonder flour in a small bowl. Working in batches, lightly coat the onion slices, shaking off any excess flour as you go. Line a plate with paper towels and set aside.

• Step 3

  Add a good amount of vegetable oil to a large sauté pan and place over high heat. When hot, but not smoking, working in batches, add some of the floured onions, but not too much to overcrowd the pan. Lightly fry the onions till beginning to turn golden brown, about 1-2 minutes. Using a slotted spoon, gently turn the onions and cook for an additional few minutes. Drain the onions on the prepared plate. Repeat this process with the remaining onions till they are all fried. Lightly salt the onions reserve.

• Step 4

  Using a spatula mix the lentils and brown rice. Add the olive oil, lemon juice, salt parsley, black pepper, sage and parsley. Mix well and adjust the seasoning as needed. Serve warm or at room temperature.

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