1 ½ cups (285 g) brown basmati rice, rinsed and drained
½ cup (90 g) quinoa, rinsed and drained
3 cups (750 ml) mushroom or vegetable broth
¼ cup (60 ml) olive oil
2 garlic cloves, chopped
2 cardamom pods (optional)
1 cinnamon stick, 1 ¼ inch (3 cm) long
½ tsp ground turmeric
4 large onions, thinly sliced
1 can (14 oz/398 ml) brown lentils, rinsed and drained
½ cup (125 ml) plain Greek yogurt
1 tsp ground cumin
¼ cup (10 g) cilantro, finely chopped
Lemon wedges, for serving
In a pot, combine the rice, quinoa, broth, 1 tbsp (15 ml) of the oil, garlic, cardamom, cinnamon and turmeric. Season with salt and pepper. Bring to a boil. Cover and simmer over low heat for 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the cardamom pods and cinnamon stick.
Meanwhile, in a large skillet over high heat, brown the onions in the remaining oil, stirring very frequently, until nicely golden, about 10 minutes. Set aside.
Stir the lentils into the rice mixture. Transfer to a large serving dish. Top with the caramelized onions and yogurt. Sprinkle with the cumin and cilantro. Serve with lemon wedges.