Mujaddara
Ingredients
-
2
Tbsp
olive oil
-
4
whole
yellow onions
-
1
tsp
cumin
-
1
tsp
allspice
-
¼
tsp
ground cloves
-
2.5
cups
vegetable broth
-
1
cup
long grain white rice (or jasmine)
-
1
cup
brown lentils
Instructions
- Thinly slice the onions and cook them in olive oil over low heat for about one hour until caramelized.
- Remove half of the caramelized onions and set aside for topping.
- Add cumin, allspice, and ground cloves to the remaining onions and sauté for one minute.
- Pour in the vegetable broth and stir to deglaze the pot.
- Add the rice and lentils, cover the pot, and bring to a boil.
- Once boiling, reduce heat to low and simmer for 30 minutes.
- Turn off the heat and let it rest for 10 minutes without removing the lid.
- Fluff the pilaf with a spoon or fork and top with the reserved caramelized onions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
305
Total fat
5g
Total carbohydrates
54g
Total protein
11g
Sodium
342mg
Cholesterol
0mg
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