Middle Eastern Brown Rice & Lentils with Dukkah-Roasted Cauliflower Steaks

Middle Eastern Brown Rice & Lentils

with Dukkah-Roasted Cauliflower Steaks

40 MIN
2 Servings
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From the Test Kitchen

Inspired by traditional mujadara—a beloved vegetarian dish of rice, lentils, and onions—our hearty base of brown rice, beluga lentils, and sweet caramelized onion gets even more bold, Middle Eastern flavor from toppings of fragrant dukkah-roasted cauliflower and shawarma-spiced candied pistachios. It's all complete with a cooling drizzle of creamy yogurt and a garnish of fresh mint.
18 green SmartPoints® per serving
15 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Middle Eastern Brown Rice & Lentils with Dukkah-Roasted Cauliflower Steaks
Title
  • ½ cup Brown Rice
  • ½ cup Black Beluga Lentils
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 2 Tbsps Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 bunch Mint
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Honey
  • 1 Red Onion
  • 1 head Cauliflower
  • 2 tsps Date Syrup
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
Prepare & roast the cauliflower steaks
1 Prepare & roast the cauliflower steaks

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the core into 1-inch-thick steaks (keeping them as intact as possible). Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the lentils & rice
2 Cook the lentils & rice

Meanwhile, add the lentils and rice to the pot of boiling water. Cook 21 to 23 minutes, stirring occasionally, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. 

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Small dice the cucumbers. Halve, peel, and thinly slice the onion. In a medium bowl, combine the halved tomatoes, diced cucumbers, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems. 

Caramelize the onion
4 Caramelize the onion

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening), remaining vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Rinse and wipe out pan.

Make the candied pistachios
5 Make the candied pistachios

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pistachios and enough of the shawarma spice blend to coat (you may have extra); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the date syrup. Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to a parchment paper-lined (or lightly greased) plate in an even layer to avoid sticking.

Finish & serve your dish
6 Finish & serve your dish

In a bowl, combine the yogurt and a drizzle of olive oil; season with salt and pepper. To the pot of cooked lentils and rice, add the caramelized onion; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and rice topped with the marinated vegetables (including any liquid), roasted cauliflower steaks, and seasoned yogurt. Garnish with the candied pistachios and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare & roast the cauliflower steaks
1 Prepare & roast the cauliflower steaks

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the core into 1-inch-thick steaks (keeping them as intact as possible). Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the lentils & rice

Meanwhile, add the lentils and rice to the pot of boiling water. Cook 21 to 23 minutes, stirring occasionally, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. 

Cook the lentils & rice
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Small dice the cucumbers. Halve, peel, and thinly slice the onion. In a medium bowl, combine the halved tomatoes, diced cucumbers, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems. 

4 Caramelize the onion

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening), remaining vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Rinse and wipe out pan.

Caramelize the onion
Make the candied pistachios
5 Make the candied pistachios

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pistachios and enough of the shawarma spice blend to coat (you may have extra); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the date syrup. Cook, stirring constantly, 1 to 2 minutes, or until coated. Transfer to a parchment paper-lined (or lightly greased) plate in an even layer to avoid sticking.

6 Finish & serve your dish

In a bowl, combine the yogurt and a drizzle of olive oil; season with salt and pepper. To the pot of cooked lentils and rice, add the caramelized onion; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and rice topped with the marinated vegetables (including any liquid), roasted cauliflower steaks, and seasoned yogurt. Garnish with the candied pistachios and mint leaves (tearing just before adding). Enjoy!

Finish & serve your dish
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