Mujendra with Dates and Pecans

 I got this from the Food and Drink Magazine but made a few changes.  I used it as a vegetarian main meal but it also makes a nice side dish.

2 cups (500 mL) vegetable stock
1 cup (250 mL) long-grain rice
1/2 cup (125 mL) roughly chopped pecans
3 tbsp (45 mL) olive oil
1 1/2 lbs (680 g) onions, thinly sliced
Salt and freshly ground pepper to taste
7 Medjool dates, pitted, julienned
3/4 cup dried lentils rinsed and cooked to tender
1/2 cup (125 mL) finely chopped flat-leaf parsley or cilantro

1. In a medium pot, bring vegetable stock to a boil. Add rice and reduce heat to simmer. Cover and cook until liquid is absorbed, 10 to 15 minutes. Remove from heat, remove lid and place a tea towel over pot. Place lid back on and let stand covered. Fluff with fork when ready to use.
 
2. Heat a large, deep sauté pan over medium heat. Add pecans. Cook, stirring occasionally, until lightly golden and toasted, 3 to 4 minutes. Transfer to a plate to cool.
 
3. In same pan, heat oil over medium heat. Add onions and season with salt and pepper. Cook onions, stirring occasionally, until golden and caramelized, 15 to 18 minutes. (Reduce heat if onions are browning too quickly.) If heat was reduced, raise heat to medium. Add dates. Cook until dates have softened, about 1 minute more. Add lentils and rice. Season with salt and pepper. Cook,   stirring occasionally, until rice and lentils are warmed through, 3 to 5 minutes. Remove from heat and stir in walnuts and parsley.

Serves 6