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½ cup sesame seeds

2 cups uncooked brown rice

2 tablespoons margarine

2 to 3 hot chiles (or to taste), chopped (1 small can)

1 onion, chopped

3 cups water

2 cups coarsely chopped tomatoes

½ cup lemon juice

With the olive oil, in a deep skillet or Dutch oven, briskly stir sesame seeds and rice for a few minutes, until slightly translucent and toasty-smelling. In another skillet, heat oil and margarine and sauté peppers and onion until the onion is translucent. Add vegetables to the seeds and rice and add water; bring to a boil, turn flame down, and simmer, covered, until water is absorbed, about 40 minutes. Add tomatoes and lemon juice, cover, and let sit for 5 minutes.

Complementary protein: sesame seeds + rice

Spanish Bulgur

2 servings

This dish is lighter than Spanish rice and just as tasty. The beans make it into a whole meal. A good accompaniment is sliced cucumber and tomato salad with Vinaigrette Dressing.

2 tablespoons oil

1 clove garlic, minced

½ cup chopped green onions

½ green pepper, diced

1½ cups bulgur

1 cup cooked kidney or pinto beans (about ¼ to ½ cup uncooked)

1 teaspoon paprika

Salt to taste

⅛ teaspoon black pepper

Dash cayenne pepper

1 No. 2 can tomatoes

Heat oil and sauté garlic, green onions, green pepper, and bulgur until bulgur is coated with oil and onions are translucent. Add beans, paprika, salt, black pepper, cayenne pepper, and tomatoes. Cover and bring to a boil, then reduce heat and simmer until liquid is absorbed and bulgur is tender, about 15 minutes, adding more liquid if necessary.

Complementary protein: wheat + beans

Mjeddrah

3 to 4 servings

This is the favorite recipe of Jennifer Raymond of The Best of Jenny’s Kitchen. She writes, “Don’t let the name [pronounced mi-jed-rah] put you off. This is a wonderful, basic food—one of the most popular dishes in the Middle East. No wonder! According to Biblical scholars, Mjeddrah is the ‘mess of pottage’ for which Esau sold his birthright to Jacob. When you taste its simple, hearty flavor, you’ll see why.”

1½ cups lentils, rinsed

4 cups water

3 to 3½ tablespoons olive oil

2 large onions, coarsely chopped

½ teaspoon salt

¾ cup brown rice

Bring lentils and water to a boil, then reduce heat, cover, and simmer for 25 minutes. Heat 2 tablespoons oil in a skillet and sauté onions and salt until onions are translucent. Heat remaining oil in another skillet and sauté rice for 3 minutes. Combine lentils, onions, and rice, cover tightly, and simmer until lentils and rice are tender, about 1 hour. Up to 2 cups more water may be needed to cook the rice. Stir occasionally. Add more salt, if necessary.

Mjeddrah is traditionally eaten with a salad and the following dressing on top (like a tostada without the tortilla). Choose among lettuce, spinach, tomatoes, green onions, cucumber, radishes, bell pepper, and sprouts. For the dressing, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon paprika, ¼ teaspoon dry mustard, 1 clove garlic, minced, ¼ teaspoon honey, and salt to taste, and toss with salad.

Complementary protein: lentils + rice

Greek-Style Skillet with Mint

3 to 4 servings

This combination of foods and seasonings is typically Greek or Turkish. For a very special dinner, serve with a Greek salad combining lettuce, tomatoes, Greek olives, anchovies, and feta cheese.

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

1 small or medium eggplant, peeled and diced (1-inch cubes)

¼ pound green beans or other green vegetable (optional—adds a beautiful touch)

½ to 1 teaspoon mint*

½ to 1 teaspoon dillweed*

1 tablespoon parsley

2 tablespoons lemon juice

1 cup canned tomatoes

One 8-ounce can tomato sauce

3 cups cooked brown rice and soy grits (1 cup uncooked rice and ¼ cup uncooked grits)

2 cups yogurt

Heat olive oil and sauté onion and garlic until onion is translucent. Add eggplant and green beans and sauté 5 minutes. Add herbs and sauté 1 minute. Add lemon juice, tomatoes, and tomato sauce, cover, and cook 15 minutes. Heat up rice and serve vegetables