Pilaf with Lentil and Chickpeas

(Muceddere)

1/2 cup rice, washed, drained
1/4 cup orzo
1/4 cup green lentils, soak in water overnight, cook until tender, drain
1/2 cup chickpeas, canned, rinsed, drained
1 medium onion, sliced
2 tbsp extra virgin olive oil
1 tbsp butter
1 tsp sugar
1 large tomato, peeled, diced
1/2 tsp cumin
1/2 tsp paprika
1 cup hot water or chicken stock
Salt
Pepper

2 tbsp lemon juice
Some parsley, chopped

Saute the onion with olive oil, butter and salt for a few minutes in a medium sized pot. Add the sugar and lightly caramelized onion. Add the rice and orzo and saute at medium heat.

Add the lentil, chickpea, tomato, cumin, pepper, paprika and the hot water, stir. Turn the heat down to low. Cover and c and cook until the rice absorbs all the water. Let the Pilaf stand for about 5 minutes, then add the lemon juice and parsley. Stir gently with a wooden fork. You may serve it with plain Turkish yogurt or Prune Compote by the side.

3-4 servings.