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Add a photoAfter undergoing phase two of what will hopefully be my only root canal ever, I wanted something comforting, delicious and easy to chew for dinner. And, as you can imagine, after such a long day, it wouldn’t hurt if that something was simple to make. Enter mujadarrah.
If you aren’t familiar with this middle eastern staple, I urge you to get to know it. It is, at its core, a very simple dish: lentils, rice and onions. Of course, with this said, there are endless variations. Brown mujadarrah is made with green lentils, yellow with red lentils. Some recipes call for more or less olive oil than others. Some for cumin. Some for more salt. (Never for less salt; it’s amazing how the lentils and rice can just suck it up.)
Ingredients
- 4 tablespoons olive oil
- 3 yellow onions
- 3 cloves of garlic
- 1 1/2 tablespoons cumin
- 1 1/2 teaspoons allspice
- 3 cups vegetable stock
- 3/4 cups green lentils
- 3/4 cups white rice
- salt and pepper to taste
Directions
- Heat a thick bottomed saute pan (or large skillet) over medium high heat and a medium-sized sauce pan over medium heat. While you wait for the pans to heat, finely slice two of the onions (to caramelize) and dice the third (to cook with the lentils), wash and pick through lentils and discard any irregular ones and dice garlic.
- When the pan is heated, add approximately 2 tablespoons of olive oil. It will immediately thin and shimmer. Reduce heat to medium and tilt the pan to coat the bottom before adding the sliced onions. Spread the onions in an even layer over the bottom of the pan, stirring every few minutes to keep from sticking to the pan. As onions start to wilt and brown, reduce heat to medium low and continue to cook until onions are dark, dark brown and unbelievably delicious. This will take 35 â 45 minutes total.
- After adding sliced onions to sautee pan, add 2 tablespoons of olive oil to the sauce pan; tilt to coat the pan and add diced onion. Saute, stirring frequently until just starting to become transparent. Add garlic, cumin and allspice and saute 2 minutes more. Add broth and lentils and bring mixture to a boil. Reduce heat, cover and simmer for 10 minutes.
- Add white rice to lentil mixture in sauce pan and continue to simmer for an additional 15 minutes or until liquid is absorbed and rice is soft to the tooth. Season to taste with salt and pepper.
- Serve lentil and rice mix in a bowl topped with caramelized onions and a large dollup of tangy Greek-style yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 130 | 31% |
| Total Fat 14.76g | 18% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 717mg | 30% |
| Potassium 548mg | 16% |
| Total Carbs 60.71g | 16% |
| Dietary Fiber 13.1g | 44% |
| Sugars 5.49g | 4% |
| Protein 13.15g | 21% |
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Comments
March 4, 2010This looks fantastic Jennifer. I cannot wait to try it! Adding to my try soon folder.
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