Arroz com lentilha e Crispy de cebola
Serves 6
Directions
- 1Let the lentils soak for about 3 hours, then drain the water.
- 2Add a little olive oil to a pot.
- 3Add a little chopped bacon to fry, so you don't need to add a lot of olive oil, because the bacon itself will release a lot of fat.
- 4Add onion, then garlic.
- 5Add the lentils, then the rice.
- 6Add a bay leaf and half a tablespoon of salt.
- 7Add water. This water is hot.
- 8Cover.
- 9Sliced onion.
- 10A cup of wheat flour and a tablespoon of cornstarch.
- 11Put it on top of the onion in a sieve to remove the excess.
- 12It is important to involve all the onion with this flour and sieve to remove the excess.
- 13It started to brown. Take it off.
- 14Put it on paper.
- 15Another batch.
- 16With it still hot, add the salt.
- 17Rice and lentils cooked.
- 18Turn off the heat.
- 19Now we are going to serve here, choose a very beautiful tray.
- 20Let's finish with the onion on top, this wonderful onion like that.
- 21Chives.
Ingredients
- azeite extravirgem
- 150 g bacon picado
- 1 cebola picada
- 4 dentes de alho espremidos
- 1 xícara lentilha
- 1 xícara arroz lavado e escorrido
- 1 litro água quente
- 1 folha de louro
- 0.5 colher de sopa sal
- cebolinha verde
- 2 cebolas cortadas em 1/2 lua
- 1 xícara farinha de trigo
- 1 colher de sopa cheia maisena
- sal
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