MEJADRA - BROWN RICE & LENTIL DISH using dried spices

Serves 2

•  70g dried green lentils rinsed

• 100g brown rice rinsed

• 1.5 tbs oil

• 1 onion thinly sliced

• ½ tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp turmeric

• ½ tsp allspice

• ½ tsp cinnamon

• 5g fresh coriander leaves chopped

1. Cook the lentils in boiling water for 25-30 minutes

2. Add the rice to the water also after 10 minutes

3. Both should still have some bite, and not be completely cooked when finished.

4. Drain well and set aside.

5. Heat the oil and fry the onions for 15-20 minutes until golden brown. 

6. Remove a third and set aside.

7. Add the spices to the onions in the pan and cook for 2-3 minutes until fragrant.

8. Mix the onions with the rice and lentils and season to taste.

9. Cover the completed dish for 10 minutes to allow the remaining time to steam cook.

10. Serve with the onions set aside and the coriander.

Replacing Dried with Cooked Lentils and Rice:

If using precooked lentils you will need around 115g (half a tin drained).

If using precooked rice you will need around 200-250g. (1-1¼ cups)

Taken from the tesco real food magazine