Lentil-and-Rice Pilaf with Caramelized Onions

From CSA member Lori Kulik

Makes 4 servings (I doubled the recipe with no problems)
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14 oz cans vegetable broth
3/4 cup dried green lentils, rinsed and picked over
3/4 cup long-grain brown basmati ricesalt and pepper

2 tablespoons olive oil
2 large onions, sliced - for carmalizing

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add chopped onion, garlic, and spices and saute until onion softens, about 5 minutes. Add broth, lentils, and rice and bring to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice and lentils are tender, about 45 minutes.

Meanwhile, heat 2 more tablespoons olive oil in a heavy large skillet over medium-high heat. Add sliced onions and saute, stirring often, until caramelized, about 25 minutes.
When pilaf is finished, season to taste with salt and pepper. Transfer pilaf to serving dish and top with caramelized onions.