When I stir in buttermilk I call this Syrian Mujdara,
when I use milk I call it Lentils and Rice.
My family calls it YUM.
adapted from Andrea Chesman's
365 Delicious Ways to Cook Rice, Beans, and Grains
which is the one recipe book I would want if I could have only one.
1 cup dried green or brown lentils, rinsed
1 teaspoon salt
1 ½ cup uncooked brown basmati rice
2 ¾ to 3 ¼ cups water
1 Tablespoon olive oil
3 onions, thinly sliced in rings
4 garlic cloves, minced
1 ¼ cups buttermilk, kefir, yogurt or whole milk
Salt and freshly ground black pepper
- In medium saucepan, cover lentils with water by about 3 inches and add ½ teaspoon salt. Bring to boil, then reduce to gentle boil and cook until lentils tender but still hold their shape, about 25 minutes. Drain lentils a little if too much water remains.
- While lentils cook, combine rice, the remaining ½ teaspoon salt, and the water. Bring to a boil, then reduce heat to simmer and cook, covered, until rice is tender and the water has been absorbed, 15 to 30 minutes.
- While rice and lentils cook, heat olive oil over medium-low heat in a large saucepan. Add the onions and cook, stirring constantly, until the onions are golden, about 7 minutes. Add the garlic and cook until fragrant.
- Add the cooked lentils and rice to the onions. Add buttermilk or other milk to moisten and bind mixture. Season with salt and pepper to taste.
Delicious served over spears of romaine lettuce with a blue cheese vinaigrette to the side.