Mujadara
Ingredients
The base
-
1
cup
brown basmati rice
-
1
cup
dried green or brown lentils
The onions
-
2-3
tbsp
extra-virgin olive oil
-
2
lbs
yellow onion
-
3
cloves
garlic
-
generous sprinkle
salt
The liquid and spices
-
3
cups
vegetable broth
-
2
cups
water
-
1
tbsp
ground cumin
-
1
tsp
ground coriander
-
½
tsp
ground cinnamon
-
½
tsp
salt
-
½
tsp
ground black pepper
-
¼
tsp
cayenne pepper
The garnish
-
½
cup
finely chopped fresh cilantro
-
juice of ½
lemon
Instructions
- Heat olive oil in a large sauté pan over medium-low heat.
- Add onions and garlic, sprinkle with salt, and cook until onions are golden and caramelized, about 30 minutes.
- Remove half of the caramelized onions and set aside for garnish.
- Add rice and lentils to the pan, stirring to combine with the onions.
- Pour in vegetable stock, water, and spices, stir, and bring to a boil.
- Lower the heat, cover, and simmer until rice and lentils are fully cooked and liquid is absorbed, about 45 minutes.
- Remove from heat and let sit for 5 minutes.
- Stir in chopped cilantro and lemon juice, adjusting seasoning as needed.
- Serve topped with reserved caramelized onions and additional lemon and cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
495
Total fat
9g
Total carbohydrates
86g
Total protein
18g
Sodium
324mg
Cholesterol
0mg
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