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Mujadara
Spiced basmati rice and lentils with caramelized onions, lemons, and herby cucumber tomato salad
Servings Prep Time
4 – 6servings 10minutes
Cook Time Passive Time
45minutes 3hours
Servings Prep Time
4 – 6servings 10minutes
Cook Time Passive Time
45minutes 3hours
Ingredients
Rice and lentils ingredients
Caramelized onions ingredients
To serve dish
Instructions
Rice and lentils instructions
  1. soak rice and lentils in filtered water separately for about 3 hours, drain and rinse
  2. cook rice: heat one tablespoon of the oil in a large saucepan over medium heat, when hot add cumin and coriander and “toast” for 2-3 minutes, stirring often, then add rice to pan and cook another 1-2 minutes, stirring often (do not let rice burn or brown)
  3. add 2 cups water and 1/2 teaspoon of salt to pan, cover, bring to a simmer and cook rice for 15 minutes; remove lid but do not stir rice yet, gently nestle cinnamon stick into rice and let steam covered for 10 minutes
  4. meanwhile, cook lentils: bring a large pot of water to a boil, add lentils and 1/2 teaspoon salt; simmer lentils until tender but not mushy, about 10 minutes if they were soaked; drain but do not rinse lentils
  5. gently fluff rice with a fork, then gently stir in lentils and discard cinnamon stick, cover and keep warm until serving
Caramelized onion instructions
  1. make caramelized onions: heat 2 tablespoons oil in a large sauté pan over medium heat, when hot add onions and 1/4 teaspoon of salt; cook onions over medium heat, stirring occasionally until deep brown, between 30-45 minutes; add a splash of water if pan starts to dry out and/or turn heat down to low if they brown too quickly
To serve dish
  1. stir chopped herbs into rice and lentils, top with toasted nuts, a generous dollop of coconut yogurt and caramelized onions, serve fresh lemon and a salad or sauce on the side
Recipe Notes

Recipe serves 4 – 6 as a main dish

 

Original recipe created by Jerran Boyer
www.healthnutchefs.com