Rice-Lentil Porridge with Caramelized Onions

1 cup uncooked basmati or long grain rice
1 cup dried split and hulled green lentis
3 cups cold water
1 package (10oz) frozen chopped spinach
1 tsp salt
1/2 tsp ground tumeric
2 tbs vegetable oil
1 tsp cumin seed
2 medium red onions, cut in half, thinly sliced
1 tbs finely chopped gingerroot
1/2 cup water
1 tsp black pepercorns crushed

1. Place rice and lintils in 3 1/2 quart saucepan, add enough
cold water to cover rice and lentis. Rub rice and lintils
gently between fingers; drain. Repeat 4 or 5 times until water
is clear; drain. Stir in 3 cups cold water, spinach, salt and
tumeric.

2. Heat rice mixture to boiling, stirring once, reduce heat to
medium high. Cook uncovered 5 t 6 minutes, stirring
occasionally until almost all the water has evaporated; reduce
heat to medium. Cover and simmer 10 minutes.

3. Meanwhile, heat oil in 10 inch skillet over medium high
heat. Add cumin seed; sizzle 15 to 20 seconds or until seed is
reddish brown and has a nutty aroma. Add onions and gingerroot;
stir fry 4 to 6 minutes or until onions are lightly browned.
Stir in 1/4 cup water.

4. Spred onion mixture and crushed peppercorns over rice-lentil
porridge. Cove and simmer 1 to 2 minutes; remove from heat.
Let porridge stand covered 5 minutes. Gently fluff porridge
with fork or spoon to release steam.

8 Servings