Mujadara with chard and crisp garlic flatbread
The combination of lentils and rice, fragrant with cinnamon and cumin, is a staple of the Middle Eastern kitchen. Chef Justine plays with tradition here by adding greens to the pot to boost the flavor and turn the dish into a one-pot meal.
- 1 to 2 leeks
- 8 ounces chard
- 1 garlic clove
- ¼ cup basmati rice
- ½ cup black lentils
- Mujadara spice blend (cinnamon- cumin- allspice)
- 1 bay leaf
- 1 piece flatbread
- ½ cup Greek yogurt
- 1 teaspoon sumac
- 2 tablespoons crispy shallots
Prep the vegetables
- Trim the root ends of the leeks. Cut lengthwise and then into ¼-inch-thick half-moon pieces. In a bowl of water, soak the leeks, allowing any dirt to settle at the bottom.
- Rinse the chard, strip the leaves from the stems, then coarsely chop the leaves and stems, keeping them separate.
- Crush the garlic.
Make the mujadara
- In a strainer, rinse the rice and lentils under cool water.
Add the mujadara spice blend and toast until just fragrant, 20 to 30 seconds. Add the chard stems, rice, and lentils. Season with salt and pepper, and cook, stirring occasionally, until toasted, 2 to 3 minutes. Add 3 cups of water and the bay leaf. Increase the heat and bring to a boil.
Reduce to a simmer, cover, and cook until the rice and lentils are tender, 22 to 24 minutes. Add the chard leaves and cook, stirring, until just wilted, 30 seconds to 1 minute. Season to taste with salt.
While the rice and lentils cook, make the garlic flatbread.
Make the garlic flatbread
Calories: 600, Protein: 27 g, Fiber: 17 g, Total Fat: 10 g, Monounsaturated Fat: 5.5 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 440 mg, Carbohydrates: 103 g, Added Sugar: 0 g.