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.