Mujadara
Ingredients
The base
-
1
cup
brown basmati rice
-
1
cup
regular brown or green lentils
-
5
cups
water
The seasoning
-
4
medium cloves
garlic
-
2
leaves
bay leaves
-
1
tablespoon
ground cumin
-
1¾
teaspoons
fine sea salt
-
20
twists
freshly ground black pepper
The onions
-
⅓
cup
extra-virgin olive oil
-
2
medium-to-large
yellow onions
-
½
cup
thinly sliced green onions
-
½
cup
chopped fresh cilantro or flat-leaf parsley
For serving
-
1
cup
plain whole-milk or Greek yogurt
-
optional
spicy sauce (shatta, zhoug, or chili-garlic sauce)
Instructions
- Combine garlic, bay leaves, cumin, salt, and pepper in a pot with water and bring to a boil.
- Add rice, reduce heat, cover, and cook for 10 minutes.
- Stir in lentils, return to a simmer, cover, and cook until liquid is absorbed and both are tender.
- In a skillet, heat olive oil and add sliced onions, stirring occasionally until caramelized.
- Transfer onions to a paper towel-lined plate and sprinkle with remaining salt.
- Once rice and lentils are cooked, drain excess water, fluff with a fork, and mix in reserved herbs.
- Serve the rice and lentil mixture topped with caramelized onions and garnished with yogurt and spicy sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
5mg
You might also like