“To give pleasure to a single heart by a single act is better than a thousand heads bowing in prayer.”
Mjadara, Middle Eastern Rice & Lentils
It never fails when I cook something, anything that includes the use of Syrian seasoning, I am rewarded with deep sighs of happiness and other such appreciative noises. The nourishment my soul gets from those sounds is as important as the nourishment the meal itself provides.
This is one of those dishes that although I could easily omit the Syrian spice as the dish alone is so flavourful, I admit that I add just the tiniest hint of it so that I am rewarded with cries of happiness when the warmed scent hits the air and then any nostrils in the vicinity.
The other positively addictive quality to this dish from a cooking point of view, is that it can be made ahead, stored in a glass bowl in the fridge and served for breakfast, lunch or as a side dish to accompany any dinner.
“Breakfast?” I hear some of you cry. Yes! Breakfast! You eat warm cereal for breakfast don’t you? Brown rice with lentils is possibly one of the healthiest breakfast choices you could make.
When asked how to pronounce this I always reply that the M is more like MMMMMM … and it is an incredibly apt description for the meal.
Enjoy & Namaste!
- 1 large onion, finely chopped
- 1 large clove garlic, minced
- 1 TBSP olive oil
- 1 tsp Syrian 3-2-1 spice
- 2 cups long grain rice (I prefer brown but white works just as well)
- 4 cups chicken broth (homemade if you've got it)
- 1 tin lentils (or pre-soaked and cooked if you're thinking ahead)
- Sweat onions and garlic in olive oil
- Addy Syrian 3-2-1 spice
- Add rice and pre-warmed chicken broth and cook until liquid is almost fully absorbed. Resist the temptation to stir the rice to avoid unnecessary stickiness
- Pour lentil on top of rice but again don't stir just allow them to sit on top while rice finishes cooking.
- Gently fold once fully cooked
- Serve with plain yogurt.