It's Munchtime

Grains

3/4 C Lentils 1 C Basmati rice 1 Large onion, sliced 1 tsp Baharat Olive oil Salt 1 Bay leaf 3/4 tsp Coriander, ground

In a heavy bottom pan over medium high heat add a couple of tablespoons of olive oil.
Add onion with a large pinch of salt. Stir it for a few seconds until it gets covered in oil. Leave untouched for a few minutes until starts browning, then stir and let it brown a bit more. Repeat several times until the onions have browned completely, almost burnt. Be sure not to stir too often or you'll get caramelized onions instead.
In a separate pot add four cups of water, 1/2 tsp of salt and bring it to a boil. Add the bay leaf and the lentils. Cook over medium-low heat until the lentils are cooked but not mushy.
Strain the lentils and reserve the broth. Put two cups of the broth in a pot and bring it to a boil. Add the rice and cook it covered over low heat.
When the rice is done let it rest, covered, for 10 or 20 minutes.
In a large pan over medium-low heat add two tablespoons of olive oil. Add the lentils, rice, onions, baharat and coriander. If needed add more salt.
Serve with labneh and pita bread.

Add a couple of tablespoons of olive oil in a pot over medium heat.
Lower the heat to medium low and add the garlic. Stir for a couple of minutes. Make sure the garlic does not start to brown.
Add the rice and continue stirring until all the rice gets covered in olive oil and it starts to sound like "walking on pebbles" when you stir it.
Add the salt and the water. Reduce the heat to low, cover the pot and let it simmer until the water is consumed.
Stir one or two times to make sure that the rice cooks evenly but not stir too much or the rice will get mushy.
Once the water is consumed remove from the heat and let it rest covered for twenty minutes.
Peel the plantains and cut them in slices about 1/2cm thick.
Add enough olive oil in a pan over medium-high heat. Place the plantains in the pan and let them cook for a few minutes until browned on one side.
Use a spatula or a fork to turn them and brown them on the other side. Make sure not to move them too much so they don't fall apart.
Once the plantains are done remove them from the pan and place them on a paper towel to absorb the excess oil. Sprinkle them with salt.
Serve the plantains on top of the rice.

In a pot bring two cups of water to a boil. Add the wheat berries and half a teaspoon of salt. Simmer until all the water is consumed.
In a pan over medium-high heat add two tablespoons of olive oil. Add the broccoli and stir for a minute. Add a pinch of salt. Cover the pan and let the broccoli steam for a couple of minutes. Remove from the pan and reserve.
In a pan over medium heat add two tablespoons of olive oil. Add the onion and carrots and cook stirring until the onions are cooked but not browned.
Add the garlic and cook for a minute or two.
Add the kale and cook for a minute or two.
Add the wheat berries and the parsley. Cook for one more minute.
Add the lime juice and stir.

Serve with crumbled feta cheese on top.

Wash the rice several times until the water runs clean.
Roast the tomatos, garlic and onion. Blend them until smooth. Run the sauce through a sieve and simmer it for a few minutes just to get rid of the raw taste.
In a flat-bottom pan add the lard, the carrots and the rice. Pan-fry the rice over medium-low heat until it browns a bit.
Add the sauce to the rice along with 1 3/4 cups of water. Bring it to a simmer and cover.
Once the rice is done remove it from the heat and keep it covered for 10 minutes.
Add the peas, fluff it with a fork, cover it and let it rest for 10 more minutes.