Brown Rice Mujadarra with Mixed Herbs, bon appetite (revisions by Cristie Mabey)

4 cups vegetable broth

1 cup brown rice

1 cup French green or brown lentils

1 bay leaf

salt and pepper to taste
1/4 teaspoon cumin

½ lemon juiced

2 large onions, thinly sliced

16 oz. mushrooms, chopped finely

1 cup fresh herbs (mint, parsley, or cilantro)
1/4 teaspoon paprika 

lemon slices for serving

Bring broth to a boil in large saucepan over medium-high heat.  Add rice, lentils and bay leaf and return to a boil.  Reduce heat to low, and simmer until rice and lentils are tender, 35-40 minutes.  Remove pan from heat and let sit 5-10 minutes, there should still be some broth remaining.  Discard bay leaf and season with salt and pepper, cumin and the juice of 1/2 of lemon. Set rice mixture aside.

In a hot medium skillet (I use cast iron) add 1 or 2 tablespoons water and onions.  Cook over medium heat until onions begin to caramelize, 15 minutes.  Add mushrooms and continue caramelizing the onions until they are golden brown and soft, stir in the paprika.

Serve on a bed of lettuce as a salad or as a side dish, with lemon wedges for squeezing over.  Traditionally the dish is served in layers with the rice and lentil mixture on the bottom, then the onions and a dollop of yogurt on the top.

Quinoa Black Bean, Sweet Potato & Lime Salad (Cristie Mabey)

1 cup quinoa

2 medium tomatoes, diced

3 green onions, chopped

1 small sweet potato, baked and diced

1 15 oz black beans, rinsed and drained

1 cucumber

2 stalks celery

1 ripe avocado diced

zest and juice from 4 limes

zest and juice from 1 lemon

½ teaspoon salt

½ teaspoon pepper

¼ cup chopped cilantro

In a medium saucepan  place 1 cup quinoa to 2 cups water, and bring it to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.  Leave lid on the pan for an additional 5 minutes. While quinoa is cooking prepare vegetables, rinse the beans and put together in a medium sized bowl.  Whisk the dressing together.  When quinoa is cooked stir in half of the dressing.  Mix quinoa into the vegetables and stir in remaining dressing.

This salad can be served hot or cold and lasts a few days.

This was originally on my blog, updated here for a more healthful lifestyle.