Sephardic Megedarra With Garlicky Brown Rice Pilaf

• Garlicky Brown Rice Pilaf
• 2 to 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 fresh bay leaves, slightly torn and bruised
• 3 cups short grain brown rice
• More than enough water to cover rice (about 3 1/2 cups)
• 1/4 teaspoon salt (or to taste)
• Lentils with sauteed onions and shallots
• 2 cups French green or black beluga lentils
• 2 cups cold water
• 3 tablespoons olive oil
• 2 medium to large onions, halved lengthwise
• 1 to 3 large shallots, thinly sliced vertically (the more the better)
• 3 cloves garlic, minced
• 1 pinch salt
• 1 dash freshly ground pepper
• Plain or goat's milk yogurt, for garnish
• Sliced scallions, for garnish

1. Heat plenty of water in a kettle until boiling. In a large saucepan, heat olive oil until hot but not smoking over medium high heat. Add garlic and bay leaves, and saute until fragrant and bubbly. Add rice, stirring until rice appears "tweedy." Add boiling water -- it should be about one "finger joint" above the level of the rice. Important note: Stand back when adding boiling water! If the rice kernels are very hot and your flame is a little higher than normal, it may bubble up furiously -- as it did for me today. Stir in salt (be careful to avert face), then raise heat to high. At this time, set a timer for 40 minutes, and boil until the water evaporates to the level of rice, about 10 minutes. (A small pool of olive oil and garlic will migrate to the center of the rice -- this is okay.) Cover pan, lower heat to lowest setting and simmer for remainder of the time (about 30 minutes). Rice should be tender and water absorbed. Remove and discard bay leaves, then stir to distribute garlic bits and fluff slightly.
2. Sort and rinse lentils, draining excess water. Dice one onion half and thinly slice the rest. In a 2-quart saucepan, saute the minced onion and about a clove's worth of the minced garlic until fragrant. Add the water and the lentils and bring to a boil over medium-high heat. Lower heat, cover, and simmer for 30 minutes, adding salt to taste during the last 5 minutes of cooking, until everything is tender and most of the water has been absorbed (I like mine just barely soupy).
3. While lentils are simmering, heat oil in a large, heavy saute pan over medium-high heat. Add onions and shallots and stir until slightly softened. Add garlic and stir, sauteing until garlic is fragrant and the onion mixture is translucent and starting to brown at the edges. Add a good pinch of salt and pepper to taste -- a little more than you think you need. Continue to saute until nicely browned, adjusting heat as necessary. Remove from heat and set aside.
4. In individual bowls, layer rice and lentils. Garnish with the sauteed onion mixture, yogurt, and scallions.

brown rice, olive oil, garlic, bay leaves, short grain brown rice, water, salt, onions, cold water, olive oil, onions, shallots, garlic, salt, ground pepper, goats milk, scallions

Taken from food52.com/recipes/8477-sephardic-megedarra-with-garlicky-brown-rice-pilaf (may not work)