Makhluta, A Lentil, Rice and Grain Mix-Up **RECIPE**

Comfort food to this Syrian girl consists of any of the delicious grains that Sitto cooked almost every day. In this particular dish, I've combined two grains, rice and bulgar wheat with brown lentils. This mixture is called Makhluta, which is Arabic for mixed-up. There are some who make this dish as a soup, but I prefer it as a hearty side dish.

Recently, I was asked if the Bulgar Wheat dishes could be substituted with Quinoa or other gluten-free grains. I did do some research on this and the answer is yes. The cook time for the Quinoa is the same and in fact, you can substitute Brown rice for the White rice. Sitto never cooked with brown rice or Quinoa, but there's always a first time, right?

The only recommendation for the Quinoa is to rinse/soak for about 10 minutes before cooking. Most Quinoa is rinsed, but it can be bitter at times without the pre-rinse/soak. So, for those with dietary issues, or even for those who are not fans of Bulgar Wheat, why not try this gluten-free method? Here's the recipe for our fans. Tell us how it works for you!

MAKHLUTA, A LENTIL, RICE AND GRAIN MIX-UP
1/4 CUP LENTILS (YELLOW OR BROWN)
1/4 CUP RICE, WHITE OR BROWN
1/2 CUP BULGAR WHEAT OR QUINOA
3 CUPS WATER OR BROTH (DIVIDED USE)
1 TEASPOON SALT
1 TEASPOON CUMIN SEED (GROUND), OR TO TASTE
1 TABLESPOON CORIANDER SEED (GROUND), OR TO TASTE
2 GARLIC CLOVES, CRUSHED
2 YELLOW ONIONS, PEELED AND SLICED
1/2 CUP OIL

SORT, RINSE AND DRAIN THE LENTILS. SIMMER WITH 1 CUP OF WATER FOR 10 MINUTES.

RINSE THE RICE AND BULGAR WHEAT AND DRAIN. ADD TO THE SIMMERING LENTILS, ALONG WITH 2 ADDITIONAL CUPS OF WATER AND SALT. BRING TO A BOIL AND THEN LOWER TO A SIMMER, COVERED, FOR 25 TO 30 MINUTES UNTIL WATER IS ABSORBED AND THE GRAINS ARE COOKED.

COMBINE THE SPICES AND GARLIC IN A CUP AND SET ASIDE.

FRY THE ONIONS IN THE OIL, FOR ABOUT 20 MINUTES UNTIL GOLDEN BROWN AND CARAMELIZED. ADD THE SPICE/GARLIC MIX IN THE LAST FEW MINUTES AND STIR TO QUICKLY SAUTEE THEM IN.

RESERVE ¼ CUP OF FRIED ONIONS FOR GARNISH AND ADD THE REST OF THE ONION MIXTURE TO THE SIMMERED GRAINS AND MIX WELL.

SERVE ON A PLATTER WITH THE REMAINING FRIED ONIONS ON TOP FOR A GARNISH.

COOK’S NOTE: CHECK THE GRAINS TO MAKE SURE THEY DON’T NEED MORE WATER BEFORE THE END OF THE SIMMER.