3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 t Cumin
x Salt & pepper ~ 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.