March is Nutrition Month; an annual campaign lead by Dieticians of Canada! Here is a healthy recipe from their e-book.
Ingredients
- olive oil 2 tbsp (30 mL)
- medium onions, sliced thinly 3
- ground cumin 1 tsp (5 mL)
- brown or wild rice, cooked /4 cup (175 mL)
- sodium reduced lentils, drained and rinsed 1 cup (250 mL)
Directions
- Heat oil in a pan over medium-high heat. Add the onions and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Remove half of the onions to a bowl (these are for garnish later). Sprinkle in the ground cumin and cook about 1 minute more.
- Add the cooked rice to the onions and stir often for 3 minutes. Stir in the lentils and cook for another 2 minutes.
- Serve the rice and lentils with the reserved caramelized onions on top.
You will know the caramelized onions are done when they have a deep chestnut color and there is a slight crispiness developing on some of the onions. Add a little water to the onions if they are sticking to the bottom of the pan.
For more recipes and all kinds of information for Nutrition Month, check out Dieticians of Canada website: March is Nutrition Month.
