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Melt butter in a large skillet over medium heat. Add onions and stir for 1 minute.
Cover skillet and cook until tender, stirring occasionally, approximately 15 to 20 minutes. Uncover skillet and continue cooking until onions are golden. Season with salt and pepper and remove from heat. Separate 1 cup of the onions and reserve the rest.
Place the separated onions in a medium size saucepan and add 2 tablespoons sugar. Heat the onions and let sugar melt. Let onions caramelize and remove them from heat. Reserve.
Cook lentils until they are crisp tender. Drain.
Combine water or bouillon with allspice and bay leaves in a saucepan. Bring to a boil. Add rice and lentils and bring to a boil. Lower heat, cover saucepan and simmer until rice is tender and liquid has been absorbed. Remove bay leaves.
Add onions and combine. If necessary add ½ cup bouillon.
Before serving, transfer rice to a tube mold. Press and invert onto a serving dish.
Arrange caramelized onions on top and sprinkle with chopped parsley.
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