This is my never fail, go to dinner for the end of the month, when stocks are low and the onions are about to go soft. The recipe as I give it will feed four hungry people with leftovers for lunch, so please halve if you are feeding fewer people.
For the lentils and rice, add 1 3/4 c brown rice to four cups water and gently cook for fifteen minutes (I use a pressure cooker). After the fifteen minutes or so are up, lift the lid and add in 3/4 brown lentils, plus some salt and pepper. Pop the lid back on, and cook for another 20 minutes. Then turn off the heat and leave it until nice and done. The brown rice and lentils can stand some abuse, so don’t worry about overcooking.
For the carmelized onion topping, thinly slice at least two big handfuls of onions for each person. Regular onions are fine, but you can also use red onions if you want it very sweet. (I just use whatever I have.) Dump all of the onions into the biggest frying pan you have, and add in a good slug of olive oil, plus a generous amount of salt. Cook on low heat until very soft, about thirty minutes. The key to this is covering the pan and only peeking once every ten minutes to stir. The onions will go all mushy and golden from the steam. Once they’ve done that, turn the heat up to medium, add in a bit more olive oil, and cook uncovered until brown. The onions will probably take at least as long as the rice and lentils, so I start them first, especially since they don’t have to be warm. They will also stand up to some abuse, so I leave it on the stove and come back to it every once in a while.
To serve, heap the lentils and rice onto a plate, sprinkle with some salt, then top with the onions and a drizzle of olive oil. Add in cucumber and tomato salads and some fruit for dessert, and it makes an inexpensive and healthy meal. Despite this, I hesitate to call this a true Home Front recipe, since onions were scarce, and rice and legumes were on points during the war. It is definitely in the spirit of it though, which is why I’ve included it here.