| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Brown rice (dry) – OR – |
| 3/4 |
c |
Bulghur (dry) |
| 1 |
c |
Lentils |
| 1 |
lg |
Onion |
| 1 |
ts |
Cumin |
|
x |
Salt & pepper |
INSTRUCTIONS
~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur - 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 bulghur, 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 (caramellize) 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:
From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug. 26,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”