Middle Eastern Mujadara with Brown Rice and Lentils

• 94
  2 tbsp extra virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 98
  2 cups short grain brown rice, rinsed and drained

  Organic Short Grain Brown Rice98$7.89Buy from Lundberg Family Farms
• 72
  3 1/2 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 1 tsp fine sea salt
• 1/4 tsp ground black pepper
• 92
  1 cup plain yogurt

  Grass-Fed Full Fat Yogurt - Plain92$7.49Buy from Nutrition World

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1. 1

   Rinse the short grain brown rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear, then drain well.

2. 2

   Heat the extra virgin olive oil in a wide heavy-bottomed pot over medium heat. Add the minced garlic, ground cumin, and ground cinnamon, stirring constantly for 3 minutes until fragrant and lightly sizzling.

3. 3

   Add the rinsed short grain brown rice and stir for 1 minute to coat every grain in the warm spiced oil. Pour in the vegetable broth, fine sea salt, and black pepper, raising the heat to high and bringing the pot to a vigorous boil for 2 minutes.

4. 4

   Cover tightly with a lid, turn the heat down to low, and simmer gently for 24 minutes until the brown rice is tender and the liquid has fully absorbed.

5. 5

   Remove the pot from the heat and allow it to rest undisturbed, covered, for 5 minutes to finish steaming. Meanwhile, whisk the plain yogurt in a small bowl until smooth.

6. 6

   Fluff the spiced rice gently with a fork, divide among six serving bowls, and spoon a generous dollop of the chilled yogurt over each portion.