THE SIMPLE combination of rice and lentils flavored with onion and chopped cilantro makes a hearty and nourishing winter main course. On Crete and other Greek islands, the dish is simply called fakoryzo (lentil-rice).
Serve with sheep’s milk yogurt, Drained Yogurt or feta cheese.
Place the lentils and bay leaf in a large pot, add water to cover by 2 inches and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the lentils are tender. Drain and set aside. Wipe out the pot with paper towels.
Heat the oil in the pot and sauté the onion over medium heat until soft, about 5 minutes. Add
Add a few grindings of black pepper and drizzle with oil, if using. Remove from the heat, stir in the cilantro and taste and adjust the seasonings. Serve at once.
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