As spring is in the air, I am preparing for the biggest spiritual adventure of my life. My eighth time getting up. The last I am sure. I am moving back to Northern California in May and it is an answer to a calling that has resided in my soul since 1965. I have cleared most of my apartment and standing in my kitchen where most of the items I have donated am left with basics. One of the fears I am addressing today is that “I will go hungry”. So, I have ventured into the remaining items in my cupboard and found Lentil/Brown Rice meal. No meat, just minimal seasonings and caramelized onions but oh so delicious. Give it a try. You will be pleasantly surprised, I was. I love guitar even though I lost my ability in 1990 when I lost feeling in my fingers due to my neuropathy that temporarily paralyzed me but woke me up like a Stroke that took my father’s life and that after a prolonged chemotherapy treatment dimmed my mother’s ability to speak and took her life on Mother’s Day 2003. No regrets, just the anticipation of Life’s Mystery…. Blessings & Love, JBC 😎 & >3
Brown Rice Mujadarra With Mixed Herbs
- 4 cups low-sodium chicken broth
- 1 cup brown basmati rice
- 1 cup French green or brown lentils, rinsed
- 1 bay leaf
- Kosher salt, freshly ground pepper
- 2 tablespoons olive oil
- 2 large onions, thinly sliced, plus more for serving
- 1½ teaspoons cumin seeds
- 1 cup fresh mixed tender herbs (such as mint, parsley, and/or cilantro), chopped, divided
- ½ cup plain Greek yogurt
- Lemon wedges (for serving)
IN THE MIX…
- Bring broth to a boil in a large saucepan over medium-high heat. Add rice, lentils,, and bay leaf and return to a boil. Reduce heat to medium-low, cover, and simmer until rice and lentils are tender, 35–45 minutes. Remove pan from heat and let sit 5–10 minutes (there should still be some broth remaining). Discard bay leaf and season with salt and pepper. Set rice mixture aside.
- Heat oil in a medium skillet over medium heat. Add onions and cumin seeds and toss to coat. Cook, stirring often and adding water to pan as needed to prevent burning, until onions are golden brown and soft, 20–25 minutes.
- Mix half of onion mixture and half of herbs into rice mixture; season with salt and pepper. Top mujadarra with yogurt, remaining onion mixture, and remaining herbs, and serve with lemon wedges for squeezing over.
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