Brown Rice Bowl with Lentils, Caramelized Onions & Fried Egg

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 ½ cup or 1.08kg

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Lentils

  Raw

  1 cup or 192g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Parsley

  Raw

  ½ cup or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  5 large or 250g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Harissa Hot Sauce

  Mustapha's Mediterranean

  7 tsp or 35g

Directions

1. Bring the broth to a boil in a large saucepan. Stir in the brown rice, lentils, and a generous pinch of salt. Reduce to a gentle simmer, cover, and cook until both are tender, 35–45 minutes, adding hot water or broth as needed. Remove from heat and rest, covered, 10 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes, adding a splash of water if the pan dries. Stir in the minced garlic and cook 1–2 minutes more until fragrant.
3. Fold half of the onion mixture into the rice and lentils along with the cumin, chopped parsley, and the remaining 1 tablespoon olive oil. Taste and adjust seasoning.
4. Wipe out the skillet, lightly oil, and return to medium heat. Fry the eggs to your preferred doneness and season with a pinch of salt, black pepper, and paprika.
5. Serve the rice-lentil mixture in bowls topped with the reserved caramelized onions, pine nuts, and a spoonful of harissa.