1 pound lentils, rinsed
2 cups brown rice
2 cups chicken or vegetable broth
6 cups water
4 medium to large onions
1/4 c cooking olive or other oil
extra special olive oil
1/2 tsp cumin seeds
3 all spice berries
1/2 inch whole cassia bark (aka 'cinnamon stick')
NOTE: If dish will be eaten now, you may increase spices to taste. Freezing this dish strengthens the spices so the amount is less for this use.
Slice onions into appx 1 inch pieces (can be rough chopped)
Put onions into a bowl and pour 1/4 cup cooking grade olive or other oil on top. Mix together until onions are coated.
Spread on LARGE parchment paper lined baking sheet and put into 275 degree oven for 30-45 minutes until onions are caramelized
While onions are cooking, put lentils, rice, water and broth into dutch oven or other oven-safe pot.
Grind spices and add to pot.
Bring to a boil and simmer with lid on while onions finish cooking.
When onions are done, add them to the pot, and put covered pot into oven. Turn heat up to 300 degrees.
Let cook for about 45 minutes, or until rice and lentils are soft.