In the rice cooker:
  * 2 cups brown rice
  * 2 cups green lentils
  * 6 cups water

On the stove:
  * a generous amount of olive oil (you want to have enough oil to dress the pilaf when you're done cooking the onions)
  * a dollop of minced garlic
  * a tablespoon or so of Aleppo pepper
  * 1 very large or 2 medium onions, sliced thinly

  - Heat the oil, bloom the garlic and the Aleppo pepper, and saute the onions on medium heat until they are tender.
  - When the lentils and rice are cooked, transfer them to a mixing bowl. Layer the cooked onions and oil over the pilaf and leave for 10 minutes.
  - After 10 minutes, add 
  * 1/8 c. lemon juice 
  * salt
and mix. Cover with a kitchen towel and let stand another 10 minutes. Serve.

source: Eliz, based on http://www.food.com/recipe/lentil-pilaf-153731 (but Syrian food uses lemon juice, not vinegar)

tags: vegetarian, vegan, pareve