Mjadra & Winter Vegetables

Mjadra is a favorite of mine – a Middle Eastern casserole of lentils and rice. To make it, chop up 1/4 of an onion and crush one onion. Add to 1 TBSP of olive oil and cook until caramelized. Add 1 teaspoon of cumin and stir in with some salt and pepper. Add 1 can of vegetable broth and 1/2 cup of lentils. Bring to a boil and simmer for 20 minutes. Add 1/2 cup of rice. The water will begin boiling again quickly. Put a lid on the pan and turn off the heat. In 15 minutes it will be done. This makes enough for two to three meals, but I am not going to save a partial can of broth.

Meanwhile, put 1.5 TBSP of Girard’s Greek Feta Vinaigrette in a sauce pan. Add 1 cup of frozen cauliflower/broccoli mix or fresh if you have it. Simmer slowly so you don’t need to add more vinaigrette. It is tasty without even adding salt and pepper.


One response

  1. Pingback: Remix: Mjadra and Cucumber Salad Reworked « Single Servings

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