recipeName: mejadra (middle eastern rice)
ingredients: 125g dried green lentils, rinsed in cold water 200g easy-cook brown rice, rinsed in cold water 3 tablespoons vegetable oil 2 onions, thinly sliced 1 teaspoon ground cumin 2 teaspoon ground coriander ½ teaspoon turmeric 1 teaspoon allspice 1 teaspoon ground cinnamon 10g fresh coriander, leaves chopped
steps: bring a large pan of water to the boil and add the lentils. simmer for 25-40 mins, adding the rice after 15 mins, until both are cooked through (the rice should still have some bite to it). drain well. meanwhile, heat the oil in a large frying pan over a medium heat. fry the onions for 15-20 mins until crisp and golden brown. remove ½ of the onions from the pan and set aside. add the spices to the pan with the remaining onions and cook for 2-3 mins until fragrant. season. stir the spiced onions into the drained rice and lentils, cover with a tight-fitting lid and leave to stem for 10 mins. scatter with the reserved onion and the chopped coriander to serve.
NER: green lentils brown rice vegetable oil onions cumin coriander turmeric allspice cinnamon coriander