Mjeddrah

This recipes comes with big thanks to Kate aka MamaYou who shared this originally on her new blog. Kate inspires me with her stunning photography- you should check her out.

Maybe not the most exciting dish to look at, Mjeddrah is sure to become a favourite here. I could tell I’d love it when I smelled the cooking lentil mixture and then we were all impressed with the taste.

(The only thing missing from the picture were the sprouts. We ate all that we’d made the night before when photography was much harder for me. These were the leftovers.)

Mjeddrah

• 3 to 3.5 tbsp Canola Oil (the recipe originally called for olive but I used good quality non gmo canola)
• 2 large Onions, roughly chopped
• 1/2 tsp Salt
• 1 1/2 cups Lentils, rinsed
• 3/4 cup Brown Rice
• 4 1/2 cups Water
• Salad Fixings (Lettuce, Spinach, Green Onion, Cucumber, Tomato, Sprouts, Radish, Red Pepper…)

1. In a large lidded skillet, saute onion in oil with the salt sprinkled on top for a couple minutes. Add lentils and rice and saute until onions translucent and rice opaque.
2. Add water and stir to combine. Bring to a boil and then lower heat, cover and simmer for about 45 minutes.
3. Serve lentil mixture on lettuce or spinach with other ingredients on top with dressing.

Dressing

• 6 tbsp Safflower Oil or other
• 2 tbsp Lemon Juice
• 1 tsp Paprika
• 1/2 tsp Dry Mustard or 1/2-1 tsp Djion Mustard
• 2 clovea Garlic, minced
• 1/2 tsp Honey
• 1/4-1/2 tsp Garlic Chilli Paste (optional)
• Salt to taste

1. Combine all in a lidded jar and shake.

Notes:
I guesstimated with the mustard and honey. I also added the chilli paste for a bit more zing. I made this dressing recipe again the next day with the leftovers because we used all the dressing the night before. You can also serve this meal in a tortilla instead of open faced if you prefer.