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Lentils And Curried Rice With Fried Onions

2 tsp vegetable oil
oil, for frying
1 lb onions, sliced thin
1 c lentils, picked over & rinsed
1 c unconverted long-grain rice
2 c water
2 tsp curry powder
1/8 tsp cayenne
1 tsp salt
1/2 c loosely packed flat-leaf parsley leaves

In a large skillet heat 1/4 inch oil over moderately high heat
until hot but not smoking. Fry onions in batches, stirring
occasionally, until golden brown. Transfer onions with a slotted
spoon to a tray and sprinkle with salt to taste.

Add lentils to a large saucepan of salted water and bring water to
a boil. Cook lentils at a bare simmer until just tender, about 15

While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan
cook rice in 2 teaspoons oil over high heat, stirring, for 1 minute.
Add water, curry powder, cayenne, and salt and boil rice, uncovered,
stirring occasionally, until surface is covered with steam holes
and grains on top appear dry. Reduce heat as much as possible and
cover pan with a tight-fitting lid. Cook rice 15 minutes more.
Remove pan from heat and let rice stand, covered, 5 minutes. Transfer
rice to a bowl and fluff with a fork. Add lentils, drained in a
sieve and rinsed gently, and parsley and toss mixture well.

Serve topped with onions. The mixture may be made 1 day in advance
and kept covered and chilled. Serve warm or at room temperature.

Serves 6 as a side dish.


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