Sephardic Megedarra with Garlicky Brown Rice Pilaf

By creamtea • December 26, 2010 • 2 Comments

◅ ▻

Sephardic Megedarra with Garlicky Brown Rice Pilaf — 1 of 3 Photo by Sarah Shatz

⎙

Author Notes: Megedarra is a Middle Eastern staple of savory rice and lentils. My version is based on a recipe by Gilda Angel from her book, Sephardic Holiday Cooking, and my standard garlicky brown rice pilaf is based on a Brazilian way of preparing rice I learned from my babysitter years ago. Instead of brown lentils, I use French green or Black Beluga lentils since I like their flavor and firmness. A tangle of sauteed onions and shallots, a dollop of yogurt and some minced scallions garnish the dish. It can be cooked as a meatless main dish, or served as a side. I cook the components separately to maintain the distinct flavors of each. Note that the technique for cooking the brown rice ensures that it will be non-gloppy! - creamtea - creamtea

Food52 Review: The lentil megedarra makes for an ideal comfort food, even for someone unfamiliar with Middle Eastern cuisine. The lentils are cooked soft & the sautéed alliums lend support to its nutty meaty character without overpowering it. The well-sauteed shallot/onion mix add those little morsels of caramelized taste complemented by the bites of the fresh ground peppercorn. The garlicky characteristic in the rice is toned down due to the long cooking time, resulting in little bites of sweetness from the garlic. - Panfusine - Panfusine

Serves 6 as a main, 8 as a side dish

Garlicky Brown-Rice Pilaf

2-3 tablespoons olive oil
3 cloves garlic, minced
2 fresh bay leaves, slightly torn and bruised
3 cups short-grained brown rice
more than enough water to cover rice -figure on about 3 1/2 cups
1/4 teaspoon salt (or to taste)

Heat plenty of water in kettle until boiling. In a large saucepan, heat olive oil until hot but not smoking over medium high heat. Add garlic and bay leaves, and saute until fragrant and bubbly. Add rice, stirring until rice appears "tweedy." Add boiling water--it should be about one "finger joint" above the level of the rice.Important Note: stand back when adding boiling water: if the rice kernels are very hot and your flame a little higher than the norm, it may bubble up furiously--as it did for me today. Stir in salt (be careful to avert face), raise heat to high. At this time, set timer for 40 minutes, and boil until water evaporates to level of rice, about 10 minutes. (A small pool of olive oil and garlic will migrate to the center of the rice--o.k.) Cover pan, lower heat to lowest setting and simmer for remainder of the time (about 30 minutes). Rice should be tender and water absorbed. Remove and discard bay leaves, stir to distribute garlic bits and to fluff slightly.

Lentils with sauteed onions and shallots

2 cups French green or Black Beluga lentils
2 cups cold water
3 tablespoons olive oil
2 medium to large onions, halved lengthwise
1-3 large shallots, thinly sliced vertically--the more the better
3 cloves garlic, minced
1 pinch salt
1 dash freshly ground pepper
Plain or Goat's milk yogurt for garnish
sliced scallions for garnish

Sort and rinse lentils, draining excess water. Dice one onion half and thinly slice the rest. In a 2 quart saucepan, saute the minced onion and about a clove's worth of the minced garlic until fragrant. Add the water and the lentils and bring to a boil over medium high heat. Lower heat, cover and simmer for 30 minutes, adding salt to taste during last 5 minutes of cooking, until tender and most of the water has been absorbed (I like mine just barely soupy)
While lentils are simmering, heat oil in a large, heavy saute pan over medium high heat. Add onions and shallots and stir until slightly softened. Add garlic and stir, sauteing until garlic is fragrant and the onion mixture is translucent and starting to brown at the edges. Add a good pinch of salt and pepper to taste--a little more than you think you need. Continue to saute until nicely browned, adjusting heat as necessary. Remove from heat and set aside.
In individual bowls, layer rice and lentils. Garnish with sauteed onion mixture, yogurt, and scallions.