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 ¾ medium (2-1/2" dia) or 300g

• Garlic

  Raw

  1 clove or 3g

• Cumin

  Spices, cumin seed

  ⅓ tbsp, ground or 3g

• Parsley

  Raw

  7 ⅞ tbsp or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  5 large or 250g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  ⅓ tbsp or 2g

• Paprika

  Spices

  ⁵⁄₁₆ tbsp or 2g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Harissa Hot Sauce

  Mustapha's Mediterranean

  7 tsp or 35g

Directions

1. In a large saucepan, bring the broth to a boil. Add the brown rice, lentils, and a hefty pinch of salt, and return to a boil. Reduce the flame to a simmer and cook for 40 minutes, or until the rice and lentils are cooked through (add more liquid as needed). Once the rice and lentils are fully cooked, remove from the heat, but keep the lid on for another 10 minutes.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the sliced onions and cook until deeply browned and beginning to caramelize, about 20 minutes (add small amounts of water at a time to prevent the onions from burning; you can also continue cooking the onions for as long as the rice and lentils cook for a deeper caramelization). When the onions are deeply golden and almost finished, add in the minced garlic and cook for another 2 minutes.
3. When the rice and lentils have finished cooking, fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot. Reserve the rest of the onions for serving.
4. Wipe the skillet used to cook the onions clean, lightly grease with olive oil spray, and return to medium heat. Crack the eggs into the pan and cook to your desired doneness. Sprinkle the tops of the eggs with salt, pepper, and a dash of paprika.
5. Serve all together garnished with pine nuts and the harissa.

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