Middle Eastern Rice & Lentils, Greek Salad

Middle Eastern Rice and Lentils

1/2 medium onion, chopped
1 tbls. olive oil
1 cup brown rice (has to be brown)
1 tbls. tomato paste
2 1/2 cups water
1/4 tsp. cinnamon
1/4 cup lentils
1 tsp. salt
1/2 cup raisins
1/2 cup slivered almonds or pine nuts, toasted

In a large saucepan, sautee the onion in the oil until it is soft (medium heat). Add the rice and cook and stir for a few minutes until it is toasted. Add the water, tomato paste, cinnamon, and lentils. Bring to a boil, then turn down heat, cover, and simmer for 30 minutes. Meanwhile, preheat oven to 350 degrees. Stir the salt, raisins, and nuts into the rice. It should still be a little watery, add 1/4 cup water if it's dry. Place in a greased 9x13 pan, cover with foil, and bake for another 20 to 30 minutes.

Trust me, this is a very tasty recipe. I've served it for several different friends and they have all raved. It's kind of sweet, chewy, and crunchy all at the same time. It goes really well with a hearty salad. I like to serve it with this one:

Greek Salad
1/2 head romaine or green leaf lettuce
2-3 tomatoes, quartered
1 cucumber, peeled and sliced
1/2 green bell pepper, sliced
1/4 red onion thinly sliced
6 oz. feta cheese, broken in chunks
Black Kalamata olives (the recipe specifies 16, but I just buy a bunch and throw them in because I like them. You want the really strong olives here)

2 tbls. red wine vinegar
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil

Tear the lettuce into bite size pieces and mix together with everything else (you don't have to be super exact, and I personally like to use more lettuce, tomato, and cucumber, because it makes a lot of dressing and I don't like my salad to be too "slimy"). Whisk together the vinegar, garlic, and seasonings, then slowly pour the olive oil in while whisking to combine. Immediately add the dressing to the salad and mix well.