Mujaddara with Onions, Dried Apricots, Almonds and Spicy Yogurt

• 1/2 c. jasmine rice
• 1/4 c. slivered almonds
• 1 T. butter
• 1 T. olive oil
• 2 yellow onions, thinly sliced
• salt and pepper
• 1 3/4 c. chicken broth or water
• 1/2 c. red split lentils or Puy lentils
• 1/4 c. chopped dried apricots

Spicy yogurt

• 1/3 c. Greek yogurt
• 1 T. minced fresh mint
• 1 T. olive oil
• 2 t. fresh lemon juice
• 1 t. honey
• 1/4 t. cinnamon
• pinch of salt
• pinch of cayenne

Rinse the rice in a strainer under cold running water, swishing it with your fingers until the water is no longer cloudy and runs clear, about 1 minute.

Toast the almonds on a plate in the microwave on high for 1 minute.  Stir and microwave for another 30 seconds, then stir again and microwave for 30 seconds longer.  The nuts won't brown much, but will definitely taste toastier.  Set aside.

In a 12" skillet over medium heat, melt the butter with the olive oil.  When the butter is melted and hot, add the onions, 1/2 tsp. salt, and a few grinds of pepper.  Saute the onions until the soften and begin to brown, about 3 minutes.  Reduce the heat to low and cook the onions, stirring, until they are tender and golden brown, about 3 minutes longer.

Raise the heat to medium-high and add the broth and lentils, and bring to a simmer.  Cover, reduce heat to low, and simmer the lentils for 10 minutes.  Uncover and stir in the apricots, rice and almonds.  Re-cover and continue to cook until the lentils and rice are almost tender, about 15 minutes longer.  Remove pan from the heat and let it sit, covered, for another five minutes to allow the rice and lentils to finish cooking in the steam.  Taste and add more salt and pepper, if needed.  If you'd like a more drizzly sauce, stir in 1T. or more water to thin it.

To make the spicy yogurt: Stir together the yogurt, mint, olive oil, lemon juice, honey, cinnamon, salt, and cayenne in a small bowl.  Taste and adjust the seasoning.  Spoon the mujaddara into warmed shallow bowls and top with a drizzle of the yogurt sauce before serving.

Serves 2 (but really 3).

VERDICT:  I used brown lentils, since I had them, vegetable broth, and regular plain yogurt, all of which were fine.  Caramelizing the onions took WAY longer than six minutes, which is only to be expected.  On the whole, really good--warm and filling and savory.  This is from One Pan, Two Plates, which is earning big points for getting good flavor out of a few standard ingredients with a minimum of mess.  (I learned my lesson from the two previous dishes we made from it, and more than halved the salt.)