Lentils ‘Al Riso’
Cook the lentils as in ‘alla Provenzale.’ Then take half a pint of rice and put it into an earthen pot of boiling water. When cooked, drain the rice through a sieve, and stand it near the fire for ten or fifteen minutes to dry. Place two ounces of butter in a frying-pan, and when melted, add a small onion chopped up fine; when browned, put in the lentils and rice, and stir them over the fire for a quarter of an hour. Add a little salt and pepper, and serve up very hot.