Enjedra

May 5, 2009

Ingredients (use vegan versions):

* 3 tablespoon olive oil (only the finest will do)
* 1 chopped onion (yellow or red)
* 1 1/2 tablespoon cumin seed
* 1 cup lentils (I like using reds because they smush more and cook faster but brown taste great too)
* 1 cup brown rice
* steamed chard or
* fresh salad greens
* salt (even if you never use salt - this an important authentic Arabian ingredient)

Directions:

(Enjedra is phonetic spelling - I’ve only heard it spoken!)

Heat olive oil, add onion and cumin seed. Cook until onions are really delicious looking -nearly carmelized - about 10 minutes.

Add washed lentils (don’t be lazy about washing) and rice and 2 cups of water (2 1/2 cups if you’re using brown lentils). Cover and bring to a boil. Turn heat down and let cook til fluffy, about 30 minutes (maybe 45 for brown lentils) and all water has been absorbed.

Serve over greens with a pinch of salt. Arabian soul food… ah!

Serves: 6

Preparation time: 45 min