Ingredients Jump to Instructions ↓

  1. 3/4 cup 120g / 4 1/5oz Brown rice - (dry) - or -

  2. 3/4 cup 177ml Bulghur - (dry)

  3. 1 cup 237ml Lentils

  4. 1 cup 62g / 2 1/5oz Onion (large)

  5. 1 teaspoon 5ml Cumin

  6. Salt & pepper

Instructions Jump to Ingredients ↑

  1. Start 3/4 cup brown rice cooking; alternatively reserve that much uncooked bulgur - start 1 cup lentils cooking - dice and brown 1 large onion in some huge amount of olive oil (I used less than the 6 Tbs called for, which cuts down on the taste) - after 30 minutes of the lentils cooking, toss in the rice (drained) or bulgur, the onion, 1 tsp cumin [I've used twice as much and added some coriander as well], and some pepper and salt. simmer another 15 minutes - brown (caramelize) another diced onion - add the onion to the top of the lentil/grain mixture; let sit 10 minutes The dish has a good consistency. I've made this twice in the past week from George Lasalle's "Orphanides: My Middle Eastern Cooking"; off the top of my head:


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