More to the point, it\u2019s always fun to try out new flavours, and I suddenly remembered how much I enjoyed this dish when I was first introduced to it many years ago at a superb lunch created by Marieke Brugman, formerly of Howqua Dale Gourmet Retreat.<\/p>\n
If my memory serves me, Marieke\u2019s version was a deliciously fragrant blend of aromatic spices, caramelised onions and a distinctive mix of nutty brown and wild rice.<\/p>\n
So, after some research, I\u2019ve come up with about three other similar versions of this traditional rice and lentil dish.<\/p>\n
Greg Malouf, a chef known for his expertise in Middle Eastern food, refers to a Turkish version of a lentil pilaf; there is (Persian) addas polow, megadarra (Egypt), or mjaddarah (Lebanon and Syria). Another recipe clipping I had spells this dish m\u2019jadra \u2013 but no matter the spelling, the one constant is that very slowly cooked, sweetly caramelised onions are the one key ingredient.<\/p>\n
Another reason I wanted to bring this dish to your attention is that it really is comfort food which could well appeal to young people, such as uni students who are trying to eke out their weekly budget with healthy, nutritious and cheap food.<\/p>\n
They should be encouraged and taught wherever possible to make seriously yummy, healthy food without too much bother \u2013 rather than the heavy reliance on buying take-aways and other pre-prepared meals. It is with this group in mind that I\u2019ve made a small concession to the way the rice is cooked.<\/p>\n
I\u2019m impressed with the sachets of smart brown rice that requires only 90 seconds in the microwave oven. Yep, I know it is cheating, and a for a 250gm serve, it\u2019s not the cheapest way to buy rice \u2013 but cut me some slack here \u2013 I\u2019m trying to win over a group of people who might not necessarily enjoy the whole \u2018thing\u2019 of cooking.<\/p>\n
I\u2019m hoping by bending the rules a little, and trying to minimise the clean up time, I just might get a few more budding cooks out of the starting blocks!<\/p>\n
So there you go \u2013 a packet of aforementioned smart rice, to which I add about 1 teaspoon of olive oil and freshly ground pepper, after it has been \u2018zapped\u2019 in its own (open) packaging. Therein is one part of my cheat\u2019s version of m\u2019jadrah, and the other \u2018cheating\u2019 bit is to use a can of brown lentils \u2013 simply drained and rinsed under cold water, but you can soak and cook dry lentils for this dish.<\/p>\n
Let\u2019s jump back a step or two. Firstly, you\u2019ll need two large brown onions, peeled and sliced thinly, and saut\u00e9ed gently until translucent and a rich golden brown. The natural sugars in the onions will \u2018caramelise\u2019 them \u2013 you\u2019ll only need a scant tablespoon of olive oil, a bay leaf if you have one, and let them cook for 15-20 minutes, or more. (If you love garlic, you could add a clove or two to the onions.) I actually like the flavour of the slightly charry edges of some of the onions, as this adds another depth of flavour. Meantime mix together a teaspoon ground cumin, \u00bc teaspoon allspice, \u00bc teaspoon ground cinnamon \u2013 dry roast these spices for a few minutes until fragrant.<\/p>\n
Now it\u2019s a simple step to bring these elements together by heating the rice, the rinsed lentils and spices together gently in a pan. Just before serving, fold in the onions, reserving some to scatter on top. A final grating of lemon zest and a shower of finely chopped parsley helps to fulfil the Egyptian proverb which is \u201cfirst you eat with the eyes\u201d, because I have to admit \u2013 this is not the prettiest dish you\u2019ll see \u2013 but whilst it doesn\u2019t look very special, I think you\u2019ll find it quite addictive.\u00a0 It makes a great accompaniment to grilled meats or chicken, or a hearty medley of roasted winter vegetables. Mmm – magic m\u2019jadrah!<\/p>\n