Roasted Root Vegetables with Goat Cheese Polenta

Polenta
2 cups low-sodium vegetable or chicken broth
½ cup polenta fine cornmeal or corn grits ¼ cup goat cheese
1 tablespoon olive oil or butter
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Bring broth to a boil in a medium saucepan. Reduce heat to low and gradually add polenta (or cornmeal or grits), whisking vigorously to avoid clumping. Cover and cook for 10 minutes. Stir, cover and continue cooking until thickened and creamy, about 10 minutes more. Stir in goat cheese, oil (or butter), salt and pepper.

Vegetables
1 tablespoon olive oil or butter
1 clove garlic, smashed
2 cups roasted root vegetables
2 teaspoons prepared pesto
Fresh parsley for garnish

Heat oil (or butter) in a medium skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add roasted vegetables and cook, stirring often, until heated through, 2 to 4 minutes.

Serve the vegetables over the polenta, topped with pesto. Garnish with parsley, if desired.

Serving size: 1 cup polenta & 1 cup vegetables
Per serving: 442 calories; 28 g fat(7 g sat); 8 g fiber; 41 g carbohydrates; 9 g protein; 53 mcg folate; 14 mg cholesterol; 8 g sugars;

Black Bean and Espresso Chili with Three Cheese Cornmeal Mush (soft polenta)

1/4 cup olive oil
2-3 large onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1/8 cup dried oregano leaves
1-28-ounce cans crushed tomatoes
3 Tab. honey
3 large garlic cloves, minced
1 pound of black beans, cooked
2 cups water
1 tablespoon salt
1/4 teaspoon liquid smoke
Large pinch of ground cinnamon

Optional Toppings:
sour cream
chopped fresh cilantro
chopped green onions
shredded cheese
sliced jalapenos
shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, liquid smoke, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.
(Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

Source: modified slightly from the recipe at Epicurious

Serve with:

Three Cheese Cornmeal Mush (soft polenta)

1 cup cornmeal
1 tea. garlic salt
3 Tab butter or margarine
1 cup sharp cheddar
1/4 cup Parmesan cheese
8 ounces mascarpone cheese

Put 3 cups water in a pot and heat to boiling. Meanwhile, mix cornmeal with 1 cup cold water in a bowl with a whisk. This is to prevent the cornmeal from clumping. Once the water boils, add the cornmeal-water mixture to the boiling water. Add garlic salt and butter or margarine. Bring back to a boil, reduce heat and simmer, stirring frequently with a whisk, for 8-10 minutes. Stir in cheddar, Parmesan and mascarpone cheeses and stir until melted.
Serve with chili by putting a portion of the mush in the bowl and then top with the chili. Add toppings and then serve.

Spicy Garlic Edamame

1/2 tsp orange zest
1/4 tsp cayenne pepper
1 tbsp sesame seeds, toasted
freshly ground pepper, to taste
1/4 cup reduced-sodium soy sauce
1/4 cup vegetable broth
1 tbsp honey
2 tsp canola or vegetable oil
4 cloves garlic, chopped
1 tsp grated ginger
5 cups edamame, in pod

If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.

In a small sauce pot, bring soy sauce, broth and honey to a slow boil over medium heat. Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
Meanwhile, heat a large non-stick skillet or wok over medium-high heat. Add the oil, garlic and ginger and sauté for 30 to 60 seconds. Add edamame, orange zest, cayenne, sesame seeds and black pepper and toss to evenly coat.
Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through.

source: Skinny Taste

Sesame-Crusted Tofu and Spicy Pineapple Sauce over Udon Noodles

Source: Eating Well

8 oz. Udon Noodles (whole wheat spaghetti noodles can substitute if necessary)
2/3 cup Sesame Seeds, preferably a mix of white and black
2 Tab. + 2 tea. Cornstarch, divided
1 tea. salt
2-14 oz. packages Extra firm Tofu
8 tea. Canola oil, divided
2 Tab minced fresh ginger or ginger paste
4 cloves garlic,  minced
1 1/2 tea. Red Pepper flakes
16 oz. Sugar Snap Peas
12 oz. (1 1/2 cups) Pineapple juice
5 Tab. and 1 tea. Soy Sauce
4 cups diced fresh Pineapple
4 tea. Sesame oil

Cook noodles according to package directions.
Meanwhile,  mix Sesame Seeds, 2 Tab. Cornstarch and salt together in a shallow bowl. Cut each block of tofu lengthwise into 8 thin "steaks." Pat dry with paper towels and press both sides into the Sesame seed mixture.
Heat 4 tea. Canola oil in a large skillet and cook tofu approximately 3 minutes per side. Repeat until all the tofu is cooked. Transfer to a plate, cover and keep warm.
Wipe out pan. Heat remaining 4 teaspoons of canola oil. Add ginger, garlic and red pepper flakes. Cook about 30 seconds, stirring. Add snap peas and cook 2 minutes,  stirring.
Whisk the remaining 2 teaspoons of cornstarch and the soy sauce together in a small bowl until smooth. Add to pan and cook 1 minute, stirring. Add pineapple and sesame oil and heat 1 minute.
To serve, layer a bed of noodles in a shallow bowl. Top with sauce and then Tofu "steaks."

Makes 8 servings. Per serving: 444 calories, 19g. Fat, 51g carbs., 19g. Protein,  6g. Fiber

Note: For those who do not like Tofu, Salmon pairs well with this sauce and noodles.

Source: Eating Well

Quick and Simple Italian Soup

1 (32 oz.) box (4 @cups) Vegetable broth
1 can (@15 oz.) diced tomatoes (with basil, garlic and oregano is best)
1 Tab. Italian seasoning
1 large bag (@ 12 oz.) frozen Italian vegetable mix (Cauliflower, Broccoli, Zucchini, Italian Green Beans, Red Peppers, Carrots, Baby Lima Beans)
1-9 oz. package tortellini
Heat broth and tomatoes to boiling. Add frozen vegetables according to package directions (or @ 8 minutes) minus the time it takes to cook the tortellini, (or @3 minutes) according to that package's direction. Add tortellini and finish cooking the soup.

Serves 4, @323 calories per serving, 6 g. Fat, 51 g. Carbs.

Source: modified slightly from the recipe at Giant food store via Brenda

Havana Black Beans II

recipe and photo from the parsley thief

1 tablespoon olive oil
1/2 an onion, finely chopped
1 bell pepper, diced {any color}
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon kosher salt {or, to taste}
1 teaspoon chopped chipotle chile in adobo {or, to taste}
2 {15 ounce} cans black beans, rinsed & drained
1 {15 ounce} can coconut milk {regular, or light}

Heat the olive oil in a medium saucepan. Add the onions & saute for about 3 minutes, or until they begin to soften. Add the bell pepper & garlic; saute for another 2 minutes. Stir in the spices & chipotle chile; cook for another minute. Add the beans & coconut milk; stir to combine & bring the mixture to a boil. Reduce the heat to a simmer & cook for 30 minutes, or until thickened. Taste for seasoning; adjust if necessary & serve.

Curried Mango Chicken

source: April Harris

2 tablespoons olive or canola oil, divided
1 onion, red or mild white, finely sliced
1 red pepper, finely sliced
4 boneless skinless chicken breasts
2 generous tablespoons flour (gluten free if you need that)
1 teaspoon mild curry powder
pinch of salt
¼ teaspoon pepper
½ cup mango chutney
¼ to ½ cup chicken stock (you may not need it all)


Heat 1 tablespoon of the oil in a large frying pan over medium heat.
Sauté the onion and red pepper until it begins to soften.
Meanwhile, put the flour, curry powder, salt and pepper in a large plastic bag. Add the chicken breasts, seal the bag and shake until the chicken is coated in the floury mixture. You may need to do this in batches.
When the vegetables have begun to soften, remove them from the frying pan and keep warm.
Add the remaining tablespoon of vegetable oil to the pan and when it has heated up, add the flour and spice coated chicken breasts.
Cook the chicken for about five minutes on each side, until it has begun to take on a bit of a golden color.
Mix together the mango chutney and ¼ cup of the chicken stock.
Turn the heat up on the chicken breasts and add the chutney and stock, allowing it to bubble up around the chicken breasts.
Return the heat to medium and return the onions and peppers to the pan with the chicken. Continue to cook, turning the chicken once or twice, until the meat is cooked through with an internal temperature of 165°F and no pink remains inside.
Check the sauce. If it is too thick you can add a the remaining ¼ cup of chicken stock, a bit at a time, until the desired consistency is reached.
Carefully taste a bit of the sauce (it will be hot) and add more pepper to taste if necessary.
Serve the chicken with rice, a green vegetable and some warm Naan bread.

source: April Harris

Golden Chicken Mexican Dinner

source: Everyday Health

Golden Chicken

4 tea. cumin

4 tea. Coriander

4 tea. Turmeric

1/2 tea. Black Pepper

1/2 tea. Salt

2 lbs. Chicken tenders

2 Tab. Canola oil

Combine slices is medium bowl. Add chicken and toss to coat.

Heat oil in large skillet and fry chicken about 4 minutes per side. Transfer to a plate and set aside.

Refried Cannellini Beans

1 small onion, chopped
1 jalapeño,  chopped
2 (15 oz.) cannellini beans, drained and rinsed
1 can Rotel (or salsa)
1/2 cup shredded Monterey jack or cheddar

Add onion and jalapeño to pan and cook 2 minutes. Add beans and Rotel and heat for a few minutes. Mash with a potato masher. Top with cheese.

Vinegary Coleslaw

1/4 cup white wine vinegar
2 Tab. Canola oil
2 tea. Sugar
2 tea. Stone ground mustard
1/2 tea. Celery seed
1/2 tea. Salt
3 cups shredded Cabbage
2 grated carrots
1/4 cup slivered Red onion

Mix dressing together in a medium bowl. Add the rest of the ingredients and toss to mix and coat.


Makes 6 servings
per serving: Calories 205, Fat 5g, Cholesterol 48mg, Protein 26g, Fiber 8g, Carbohydrates 26g

source: Everyday Health

Pumpkin Stew in a Pumpkin

3 TAB. FLOUR

3/4 TEA. SALT

1/2 TEA. BLACK PEPPER

3 TAB. OLIVE OIL

5 CUPS NATURAL STYLE APPLE CIDER

1/2 CUP VINEGAR

1 CUP BROWN SUGAR

6 TAB. A-1 SAUCE

2 BAY LEAVES

3/4 TEA. DRIED THYME

1 MEDIUM ONION CHOPPED

3 MEDIUM CARROTS CUT INTO CHUNKS 

3 MEDIUM POTATOES CUT INTO CHUNKS

1/2 POUND FRESH GREEN BEANS (1 LARGE PACKAGE FROZEN MIXED STEW VEGETABLES CAN SUBSTITUTE FOR THE ONION, CARROTS, POTATOES AND GREEN BEANS)

6-8 POUND PUMPKIN.

In a plastic bag combine 3 TAB. FLOUR, 3/4 TEA. SALT & 1/2 TEA. BLACK PEPPER. Add 2 LBS. STEW BEEF. Shake to coat. In a large stew pot or dutch oven heat 3 TAB. OIL. Brown coated beef well on all sides. Stir in 5 CUPS NATURAL STYLE APPLE CIDER, 1/2 CUP VINEGAR, 1 CUP BROWN SUGAR, 6 TAB. A-1 SAUCE, 2 BAY LEAVES AND 3/4 TEA. DRIED THYME. Cover and let simmer, stirring occasionally 1 1/2-2 hours.
Add 1 MEDIUM ONION CHOPPED, 3 MEDIUM CARROTS CUT INTO CHUNKS 3 MEDIUM POTATOES CUT INTO CHUNKS, and 1/2 POUND FRESH GREEN BEANS (OR 1 LARGE PACKAGE FROZEN MIXED STEW VEGETABLES).
Cut and remove the top off of a 6-8 POUND PUMPKIN. Thoroughly clean out seeds and membranes, but leave the pumpkin meat. Spoon stew in pumpkin and bake in preheated 350 degree F oven for 1-1 1/2 hours. Scoop out a bit of the soft pumpkin flesh with each portion of stew.

Coffee Rubbed Beef with Red Eye Beans

Coffee Rubbed Beef
(30 minutes to make.)

4 tea. Chile powder (Ancho is best)
4 tea. Instant Espresso coffee powder
2 tea. Paprika
2 tea. Dry Mustard
2 tea. packed Brown Sugar
2 tea. Oregano
1 tea Black Pepper
1/2 tea. Cumin
1/2 tea. Salt
2 lbs. Beef shoulder petite tenders

In a small bowl, mix together all the seasonings. Lightly coat meat with cooking spray and coat meat with spice mixture. Grill meat to desired doneness.

Red Eye Beans
1/2 cup finely chopped red onion
2 cloves garlic,  minced
1 Tab. Canola or Olive oil
2 (15-oz.) cans Pinto Beans, drained and rinsed
1 cup water
2 Tab. Molasses
4 tea. Worcestershire sauce
2 tea. Chile powder (Ancho, preferred)
2 tea. Instant Espresso Coffee powder
1 tea. Cumin
1/2 tea. Black Pepper
1/4 tea. Salt

In a small saucepan cook the onion and garlic in the oil for 4-6 minutes or until tender.  Stir in the rest of the ingredients and bring to a boil. Simmer, covered, for 15 minutes, stirring occasionally.

Serve with Tomato and Cucumber Salad with Garlic Buttermilk Dressing.

Makes 8 servings
Per Serving (1 steak, 1/3 cup beans): 303 calories,  10 g. Fat, 24 g. Carb., 6 g. Fiber,  29g. Protein

Source: Diabetes Meals by the Plate,  Better Homes and Gardens

Pasta with Kale and Ricotta

1 box pasta (Bucatini, Fettuccine, Spaghetti, etc.)
1/3-1/2 bag of Kale
1/4 cup Olive Oil
4 cloves garlic
1/4 cup Parmesan Cheese, grated
1/4 tea. red pepper flakes
1/4. tea. black pepper
lemon zest of one lemon
1/4 cup nuts (pine, slivered almonds, pistachios)
1 cup ricotta cheese

Cook pasta in salted water according to directions on box to al dente. Add Kale and cook for 30 seconds more. Drain, reserving 3/4 cup of pasta water.
Heat oil and garlic in a large pot (large enough to hold the entire dish) for four minutes or until lightly golden. Add Red pepper flakes and cook an additional 30 seconds. Add lemon zest, drained pasta and Kale and the reserved pasta water. Toss, coating pasta. Serve topped with nuts and small spoons of ricotta.

source: simplified from the recipe at Real Simple

Zanzibar Beans in Coconut Sauce and Pan Fried Fish

"For a more authentic version of this dish, fresh fish or seafood can be used."

6 Tab. olive oil

1 pound sweet potatoes, peeled and cut into 1/2 inch cubes

1 large onion, chopped

6 garlic cloves, minced

2-inch piece of ginger, peeled and minced

1/2 tea. black pepper

1/2 tea. ground cloves

2 tea. ground cardamom

2 tea. ground turmeric

3 Serrano chilies, cut in half lengthwise

handful of fresh cilantro leaves

1-14 oz can coconut milk

1-15 oz can black-eyed peas, drained

salt to taste

fresh fish or other seafood (optional)

Heat the oil in a large pot over medium heat and fry the sweet potatoes until almost cooked through. Add the onion, garlic, and ginger and saute until the onion is soft. Add all the spices, chilies and cilantro and cook, stirring for about 3 minutes. Add the coconut milk, and beans. Simmer gently until the sweet potatoes are quite tender. Season with salt to taste and serve over rice. If you use the fish, fry the fish and then to serve, layer the rice first, then the fish, top with the beans and sauce.

Source: Adapted from the recipe at World Food Cafe, Chris and Carolyn Calidicott

Tofu Tikki Masala

16 oz. Tofu
2 tea. Turmeric
3 Tab. Garam Masala
2 Tab. Chili Powder
3 Tab. Cornstarch
4 Tab. Olive oil
1 large onion
1 Tab. Ginger
4 cloves garlic
1(28oz.) can diced tomatoes
1/2 cup frozen peas
salt, to taste
1 can coconut milk

Drain tofu. Cut into bite-sized cubes. Wrap in a towel and place something heavy on top.
Meanwhile, heat 1 Tab. Oil in a skillet. Add onion, ginger and garlic and cook 5 minutes. Add 2 Tab. Garum Masala, 1 tea. Turmeric and 1 Tab. Chili powder. Cook 1-2 minutes. Add tomatoes. Cook 5-8 minutes. Add peas. Cook 1-2 minutes. Puree.
Toss tofu chunks with 1 Tab garam masala, 1 tea. Turmeric, 1 Tab. Chili powder and cornstarch to coat. Heat another skillet with remaining oil. Pan fry tofu 2-3 minutes each side. Place on paper towel to drain. Simmer sauce on low heat. Slowly transfer fried tofu into sauce. Add coconut milk and simmer until heated through.

source: Food, Pleasure and Health

Baked Chickpeas with Pita Chips and Yogurt

Baked Chickpeas with Persian Kabobs and Saffron rice. 

2 cans Chickpeas, drained and rinsed
1/8 cup olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tea cumin
2 tea coriander
2 tea turmeric
1 tea paprika
1/2 tea cayenne
2 tea salt
zest from half a lemon
2 cups Vegetable stock

Pita chips
cilantro, parsley and/or mint
1 large Tomato, diced
1 large Cucumber, peeled and diced
1/8 small red onion, diced
1Tab olive oil
juice of 1 lemon, divided
salt and pepper to taste
1 cup Greek Yogurt
3 cloves garlic

Preheat oven to 375 degrees.
In a large cast-iron skillet or Dutch oven, saute onions 5 minutes. Add garlic and cook for an additional 3-4 minutes. Add spices and cook 1 minute. Add vegetable stock and bring to a boil and boil hard for 1 minute.
Cover pan and transfer to oven. Bake for 15 minutes. Meanwhile, make the toppings.

Cucumber salsa
Mix together chopped Cucumber, Tomato and red Onions. Add 1 Tab olive oil and the juice of half a lemon. Salt and pepper to taste.

Garlic Yogurt sauce
Mix together Yogurt, garlic and juice of half a lemon.

Serve Chickpeas with pita chips, cucumber relish and yogurt sauce.

Source: The Smitten Kitchen

Indian Spiced Roasted Eggplant (Baingan Bhaja)

source

4 Medium Eggplants
2 tsp Turmeric
1 tsp Red Chili/cayenne
Salt-to taste
2-3 tbsp Olive Oil


Preheat the oven to 440 degrees.
Slice your Eggplants through the middle.
Mix Turmeric,salt and red chili in a bowl.
Sprinkle the mixture on to your eggplants generously.
Grease a baking sheet and place the Eggplants skin size down.
Drizzle about 2 tbsp of oil all over and bake in the oven until all golden for about 20-25 mins.

Keep an eye making sure to not burn!

source: Soni's Food

Moroccan Cauliflower Pot Roast

source

2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp turmeric
3/4 tsp sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp black pepper
1 large head cauliflower
3 tsp olive oil, divided
1 onion, sliced into 1/2 inch wedges
1 clove garlic, sliced or minced
1 (15 oz.) can chickpeas, drained and rinsed
3 Tab raisins
2 cups vegetable broth

Preheat oven to 375F. In bowl, combine spices and sugar. Slice stalk from the cauliflower head so it sits flat. Score bottom with an X. Brush with 1 1/2 tsp olive oil and coat with spice mixture.
Heat another 1 1/2 tsp of olive oil in a large, heavy pot. Add onion slices and garlic. Cook 5 minutes. Add chickpeas and raisins. Cook 3 minutes. Add broth and simmer while you add the cauliflower to the pot, spice side up. Cover and bake 30 minutes. Remove cover and nake 30 minutes more. To serve, slice cauliflower into wedges and spoon chickpea mix with liquid onto the plate.

(1/6 of dish)
136 calories
6 g. protein
22 g. carbs
6 g. fiber
4 g. fat
379 g. sodium

source: Prevention Magazine, May 2016 issue

Persian Beef Kabobs

3 lbs. Ground beef
4 Onions, two minced, two Chopped into quarters and spread into wedges
1 Tab salt
2 tea Black pepper
2 tea turmeric
6 Tab olive oil
4 ripe tomatoes, cut into wedges (I have also used canned fire roasted tomatoes, drained and cooked with the onions until warm.)
rice (Bastmati, flavored with saffron is pictured)

Mix together ground beef, Chopped onion and spices. Put olive oil in a large frying pan. With your hands, form the meat into @ four inch long cylindrical patties @ 1/4 inch thick. Cool patties 2-3 minutes on each side.
Once the meat is cooked, add the tomato and onion wedges and sear for a couple minutes.
Serve with rice, and top with Greek Yogurt seasoned with shallots or chives.

Source: Honest and Tasty

Malaysian Honey-Turmeric Wings

Malaysian Honey-Turmeric Wings served with White Bean Tagine and Basmati rice

2 lbs. Wings or drummies
2 Tab honey
2 Tab soy sauce
1/2 tea salt
1 tea turmeric
1/4 tea Chili powder
1/4 tea black pepper
1 1/2 Tab ginger paste

Marinate wings in the rest of the ingredients for 1-2 hours.
Grill or bake in 375 degree oven for 40-45. If baking, you can brown under the broiler for a minute or two.

Source: slightly adapted from the recipe at Rasa Malaysia

Greek Salad with Marinated Grilled Chicken and/or Feta Cheese Crumbles

source

Greek Dressing

1 cup White Wine Vinegar
1/3 cup Olive Oil
2 tablespoons Crushed Capers (optional)
Zest & Juice of 1 Lemon
1 tablespoon Greek Seasoning
1 teaspoon Kosher Salt
1 teaspoon Black Pepper

Combine all ingredients together in a large measuring cup and stir well.

Greek Marinated Grilled Chicken

(Skip if using Feta Cheese Crumbles)

2 pounds Chicken Tenders
1 cup Greek Dressing

Put all chicken tenders in a large Ziploc bag.
Pour half the dressing over the chicken and refrigerate for 15 minutes.
Using either an outdoor grill or an indoor grill pan, grill the chicken for about 5 minutes on each side. The cook time will vary depending on the heat of your grill. Cook until they’re finished but avoid too much char. Set aside.

Greek Salad

4 cups Chopped Romaine
1 ½ cups Tomato Chunks (half or quartered tomatoes depending on how large they start off)
1 ½ cups Cucumber Chunks
¼ cup Chopped Purple Onion
¾ cup Kalamata Olives (deseeded)
¾ cup Pepperoncini Peppers
1 cup Greek Dressing

Crusty bread or pita pockets (optional)

Combine all ingredients in a large bowl and toss with the salad dressing.
Plate with the Greek Marinated Grilled Chicken or Feta cheese crumbles. Serve with crusty bread or pita bread.

Source: Fed and Fit

Mujadarra

    Serves:4-6 servings

     Ingredients
     2½ cups water
     ¾ teaspoon salt
     ¼ cup plus 2 tablespoons olive oil, divided
     ½ cup brown lentils, sorted and rinsed
     1 cup brown rice
    2 large Vidalia or white onions, cut in half, then sliced into thin           rings (approximately 4 cups)
    ¼ teaspoon paprika

   In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)

source: A Family Feast