Recipe - Mujaddara

Three fourths cup Brown rice (dry) OR
Three fourths cup Bulghur (dry)
1 cup Lentils
1 lg Onion
1 teaspoon Cumin
x Salt & pepper

~ start Three fourths cup brown rice cooking; alternatively reserve that much
uncooked bulghur start 1 cup lentils cooking dice and brown 1 large
onion in some huge amount of olive oil (I used less than the 6 Tbs called
for, which cuts down on the taste) after 30 minutes of the lentils
cooking, toss in the rice (drained) or bulghur, the onion, 1 tsp cumin
[I've used twice as much and added some coriander as well], and some pepper
and salt. simmer another 15 minutes brown (caramellize) another minced
onion add the onion to the top of the lentil/grain mixture; let sit 10
minutes

The dish has a good consistency. I've made this twice in the past week from
George Lasalle's "Orphanides: My Middle Eastern Cooking"; off the top of my
head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug. 26,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini