Ingredients
1 cup brown lentils
2 cups rice
Olive oil for frying
3 onions, chopped
1 tablespoon ground cumin
Salt and freshly ground black pepper
2 onions, sliced into thin rings
Oil for frying
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Cook the lentils in water until they soften, about 30 minutes. Drain and set aside. Heat the olive oil in a saucepan and fry the onions until golden. Add the lentils and season with cumin, salt, and pepper. Add the rice and stir-fry for a minute or two until the rice grains turn opaque. Add 3 cups boiling water, bring to a boil, lower the heat, cover and cook for 20 minutes. Turn off the heat, fluff with a fork, cover, and let rest for 10 minutes before serving. Before serving, fry the onion rings in oil until brown and crisp and arrange over the mejadra.