Mejadra w/ Crispy Shallots & Roasted Peps

My household has been in love with the golden rice from this recipe for months now. In an effort to breathe life and freshness into a well-worn classic, I’ve started making versions of this mejadra (a grain bowl of lentils, lots of onions, and rice) with all of the toppings. It’s a hit in my omnivore home, comforting, salty and texturally quite the treat.

I’ve adapted this recipe from a version in Eden Greenspan’s cookbook, Eating Out Loud, which is a go-to for all things Mediterranean. It’s more winter-spring friendly.

I have not tried this, but I am inclined to think that precooked lentils (the kind you find in the precooked section at TJ’s) would work here if you don’t want to cook an extra legume. I would use 1 cup and add it in once the rice has fully cooked, letting the warm steam revive them a bit. That is probably sacrilegious, but I love a shortcut! If you don't want to scour your markets for peppadew peppers, use two bell peppers in place.