Greek Lentils and Rice (Fakorizo)

Greek lentils and rice recipe (fakorizo) with caramelized onions and pomegranate

Greek Lentils and Rice (Fakorizo)

Greek lentils and rice (fakorizo) with crispy caramelized onions — a filling, budget-friendly meal and the best way to use leftover Greek lentil soup.

Course Main Course

Cuisine Cypriot, Greek, Mediterranean

Diet Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 589kcal

Author by Jenny Skrapaliori Graves

Equipment

large skillet

Ingredients

2 cups leftover Greek lentil soup
½ cup basmati rice (100g), rinsed
2 tablespoons extra virgin olive oil
1 onion thinly sliced
sea salt
freshly ground pepper
1 cup water (240ml)

for serving

pomegranate seeds to taste
Greek yogurt optional

Instructions

Rinse the basmati rice. Place it in a bowl or strainer and cover it with cold water. Gently swirl the rice with your hands until the water becomes cloudy. Then, pour out the cloudy water and repeat this process several times until the water runs clear.
Add two tablespoons of olive oil to a skillet. Cook the sliced onions on medium-high heat until they caramelize and develop crispy edges, about 15 minutes.
Transfer half of the caramelized onions to a bowl. Add the rice to the skillet and saute on medium-high, stirring with the onions, for a couple of minutes until translucent.
Stir in the lentils and one cup of water, and mix. Lower the heat and simmer for 15 to 20 minutes, until the rice is tender. Check often and add a splash more water if the pan looks dry.
When the rice is done, adjust the seasoning with sea salt and freshly ground pepper to taste.
Serve fakorizo topped with reserved onions, pomegranate seeds, and a dollop of yogurt(optional).

Notes

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition