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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

1. Heat the oil, bloom the garlic and the Aleppo pepper, and saute the onions on medium heat until they are tender.
2. 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.
3. 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