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• Second course
• Pilaf
• Sephardic megedarra with garlicky brown rice pilaf

Megedarra is a Middle Eastern staple of savory rice and lentils. My version is based on a recipe by Gilda Angel from her book, Sephardic Holiday Cooking, and my standard garlicky brown rice pilaf is based on a Brazilian way of preparing rice I learned from my babysitter years ago. Instead of brown lentils, I use French green or black beluga lentils since I like their flavor and firmness. A tangle of sauteed onions and shallots, a dollop of yogurt, and some minced scallions garnish the dish. It can be cooked as a meatless main dish, or served as a side. I cook the components separately to maintain the distinct flavors of each. Note that the technique for cooking the brown rice ensures that it will be non-gloppy! - creamtea

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