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Mujadara with Prunes and Yogurt Cucumber Sauce

URL: https://sharonpalmer.com/mujadara-with-prunes-and-yogurt-cucumber-sauce/

Ingredients

The Mujadara

  • 1 cup brown basmati rice, dried
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 cup brown or green lentils, dried
  • 4 cups vegetable broth
  • 2 leaves bay leaves
  • About 1 cup water
  • 2 medium white or yellow onions, sliced
  • ½ cup California grown prunes, sliced

The Yogurt Cucumber Sauce

  • 1 (5.3-ounce) container cultured plant-based yogurt, plain, unsweetened
  • 1 tablespoon lemon juice
  • 1 small Persian cucumber, diced
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper

Garnish (optional)

  • 3 tablespoons chopped fresh cilantro
  • ½ cup cherry tomatoes, cut in half

Instructions

  1. Soak the rice in water for 10-15 minutes.
  2. Heat 1 tablespoon of olive oil in a pot over medium heat.
  3. Sauté minced garlic for 3 minutes.
  4. Add spices and cook for 1 minute.
  5. Add lentils and drained rice, stir and cook for 1 minute.
  6. Pour in vegetable broth and add bay leaves, cover and cook for 30-35 minutes, stirring occasionally.
  7. Add water as needed to keep the mixture moist.
  8. Fluff the mixture with a fork and stir in sliced prunes.
  9. In a skillet, heat remaining olive oil and caramelize sliced onions for about 20 minutes.
  10. Mix yogurt sauce ingredients in a small dish.
  11. Serve the mujadara topped with caramelized onions and yogurt cucumber sauce on the side.

Nutrition Facts (estimated)

Servings
6
Calories
211
Total fat
6g
Total carbohydrates
33g
Total protein
7g
Sodium
514mg
Cholesterol
0mg

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