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🍽️ Crispy Fried Onions on Rice

507 kcal · 30 min · 4 servings

Ingredients

• 200 g Parboiled Rice
• Salt
• 200 g brown lentils (can; drained weight)
• 2 stalks parsley
• 2 onions
• 3 tbsp sultanas (15 g each)
• Pepper
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 0.25 tsp cumin
• 1 tsp honey
• 2 tbsp wheat flour Type 1050 (15 g each)
• 300 ml rapeseed oil (for frying)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the rice in the boiling salted water for about 25 minutes.
3. 3. Drain the lentils.
4. 4. Rinse the lentils in a colander with cold water.
5. 5. Let the lentils drain.
6. 6. Wash the parsley.
7. 7. Shake the parsley dry.
8. 8. Chop the parsley coarsely.
9. 9. Peel the onions.
10. 10. Slice the onions into thin rings.
11. 11. Drain the cooked rice.
12. 12. Let the rice drain.
13. 13. Add the rice, lentils, parsley, sultanas, salt, pepper, oil, vinegar, cumin, and honey to a bowl.
14. 14. Mix all ingredients in the bowl well.
15. 15. Place the onion rings in a bowl.
16. 16. Dust the onion rings with flour.
17. 17. Toss the onion rings with the flour in the bowl.
18. 18. Heat rapeseed oil in a pot or deep fryer to about 170 degrees Celsius.
19. 19. Shake off excess flour from the onion rings.
20. 20. Fry the onion rings in the hot oil for 4 to 5 minutes.
21. 21. Fry the onion rings until they are golden brown.
22. 22. Let the fried onion rings drain on kitchen paper.
23. 23. Divide the rice-lentil mixture among the bowls.
24. 24. Top the rice with the fried onions.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 507
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 63 g