Name: Stuck-Pot Rice and Lentils with Pita Crust
Yield: Makes 4 to 6 servings
Ingredients: Salt; 1 cup lentils, washed, picked over, and soaked if you like; 1 1/2 cups white or brown basmati rice; Freshly ground black pepper; 4 tablespoons (1/2 stick) butter or 1/4 cup extra virgin olive oil; Large pinch saffron threads (optional); 1 large onion, thinly sliced; 1/2 cup chopped pitted dates or raisins; 1 large or 2 small pita breads with pocket, split and halved

Editor's note: The recipe and introductory text below are from Mark Bittman's book How to Cook Everything Vegetarian.

Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.

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