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.
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