Mujadara (Rice, Lentil & Carmelized Onion Pilaf)

1 1/2 cups basmati or long grain brown rice
1/2 tsp salt, divided
1 Tbs olive oil
1 large onion, thinly sliced
1 15oz can brown lentils, rinsed and drained, or 1 1/2 cups cooked brown lentils
1/2 cup chopped fresh parsley
1 Tbs chopped fresh thyme
2 tsp grated lemon zest
1 tsp ground cumin

1) Bring rice, 2 1/4 cups water and 1/4 tsp salt to a boil in large saucepan. Cover, reduce heat to medium-low and simmer 30 minutes, or until rice is tender, and all liquid is absorbed. Remove from heat, and let stand 5 minutes.
2) Meanwhile, heat oil in skillet over medium heat. Add onion and remaining 1/4 tsp salt. Reduce heat to medium-low, and cook 30 minutes, or until onion is soft and browned, stirring occasionally.
3) Transfer rice to large bowl, and fluff with fork. Stir in onion, lentils, parsley, thyme, lemon zest and cumin. Season with salt and pepper, if desired.

Review: Argh, I thought my onions were NEVER going to brown, and then suddenly they did and I burned them a little bit. Be really really careful right around the 25 minute mark. So once again I substituted bulgur for the rice. It always seems to work well and I get to drastically cut down our carb/GI index concerns. This is truly an amazing dish. I can't even explain the flavors, but they all blend so well into a great savory, awesome dish. Everyone should make this one.