MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MUJADDARA
  Categories: Vegan
       Yield: 1 servings
  
     3/4 c  Brown rice (dry) - OR -
     3/4 c  Bulghur (dry)
       1 c  Lentils
       1 lg Onion
       1 ts Cumin
         x  Salt & pepper
  
   ~ start 3/4 cup brown rice cooking; alternatively reserve that much
   uncooked bulghur - start 1 cup lentils cooking - dice and brown 1
   large onion in some huge amount of olive oil (I used less than the 6
   Tbs called for, which cuts down on the taste) - after 30 minutes of
   the lentils cooking, toss in the rice (drained) or bulghur, the
   onion, 1 tsp cumin [I've used twice as much and added some coriander
   as well], and some pepper and salt. simmer another 15 minutes - brown
   (caramellize) another diced onion - add the onion to the top of the
   lentil/grain mixture; let sit 10 minutes
   
   The dish has a good consistency. I've made this twice in the past
   week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
   off the top of my head:
   
   From: dbl@ics.com (David B. Lewis).  rfvc Digest V94 Issue #178 Aug.
   26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
   using MMCONV.
  
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