from Adapted from Crowded kitchen.com
Pronounced "moo-zyah-dra", this hearty lentil and rice dish is a delicious side dish to falafel, roasted portabellos, cauliflower "steaks", or any other roasted or grilled vegetables. It is also a great entree served with roasted Brussels sprouts. The caramelized onions are optional but the sauce is very important. I wouldn't skip it.
1 cup dry brown or green lentils
1 cup Brown rice
2 3/4 cups vegetable broth, or not beef broth
2 tbsp tomato paste
2 tsp dried parsley or 2 tbsp fresh, chopped parsley
1 1/2 tsp cumin
1 1/2 tsp salt, divided
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp cinnamon
2 bay leaves
Optional: fresh parsley & slivered almonds for garnish
Tahini Yogurt Sauce:
10 oz plain vegan yogurt
1/3 cup tahini
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
3/4 tsp cumin
Salt and pepper to taste
1. To a pressure cooker or Instapot Add lentils, quinoa, tomato paste, dried parsley, cumin, 1 tsp of salt, garlic, pepper, coriander, paprika, cinnamon and bay leaves. Stir well to evenly coat lentils and quinoa, then add in vegetable broth.
2. pressure cook for 22 minutes and allow to release steam naturally.
3. Meanwhile, whisk together all ingredients for tahini sauce.
4. Serve mixture topped with caramelized onions, yogurt sauce, fresh parsley and slivered almonds (optional). Enjoy!