Cyprus Pilaf With Lentils (Low -material) Recipe

Ingredients:

For the Rice:
	Baldo Rice	1	Cup
	Water	4	Cup
	Green Lentils	1	Cup
	Dry Onion	2	Qty
	Salt	1	Half Tbsp
	Olive Oil	1/2	Half Cup

For the Over:
	Olive Oil	1/2	Half Cup
	Dry Onion	1	Qty
	Sesame	1	Handful

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Instructions:

1. Pass the lentils through the water and add 4 glasses of water and boil in a separate place. Do not strain the water for rice.
2. Peel the onions and divide them in half and chop the finely (half a moon).
3. In a pillage pilaf pot, 0.5 tea cups of olive oil annoy and fry until the onions take color.
4. Put half of the roasted onions into a separate pan. Take it to the lowest fever of your quarry and mix it from time to time. Add raw sesame seeds to the onions that are roasted until they are crispy without burning and fry 2-3 rounds together.
5. Pass the rice through the water and strain and add to the pink onions in the rice pot. Roast together until the rice becomes transparent.
6. Take 4 cups from the boiled water of the lentil and add to the roasted rice. Add the salt and close the lid of the pot.
7. Add lentils close to pulling the rice juice you put on low fever and mix.
8. When you pull the rice juice (you can open a wooden spoon with a spoon and look at it with a clean kitchen towel and let it rest for 10 minutes.
9. Turn caramelized onions in a pan near the service. You can make a presentation by visiting sesame karemelized onions on the rice you buy on a yayvan serving plate. Enjoy your meal!
10. Note: You can offer this meal as hot main course or side meals, as well as cooling it as a cold start and appetizer.

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Pilaf Legume Appetizer Olive Oil Based