x Salt & pepper ~ start 3/4 cup brown rice cooking; alternatively reserve that much uncooked bulghur start 1 cup lentils cooking dice and brown 1 large onion in some huge amount of olive oil (I used less than the 6 Tbs called for, which cuts down on the taste) after 30 minutes of the lentils cooking, toss in the rice (drained) or bulghur, the onion, 1 tsp cumin [I've used twice as much and added some coriander as well], and some pepper and salt. simmer another 15 minutes brown (caramellize) another diced onion add the onion to the top of the lentil/grain mixture; let sit 10 minutes The dish has a good consistency. I've made this twice in the past week from George Lasalle's "Orphanides: My Middle Eastern Cooking"; off the top of my head: