Mujaddara (middle eastern rice and lentil pilaf)
Ingredients
- 4 sliced onions
- 1 cup lentils
- 1 cup rice
- olive oil
- salt & pepper to taste
- Optional: cinnamon, cardomom, cumin, red pepper
Directions
- Heat oil and a dash of salt in a large non-stick skillet over medium low heat, and add onions. Stir the onions every few minutes, for about 30 minutes. Turn the heat up a bit more and continue cooking the onions until they are a deep, golden brown, another 15-20 minutes or so. Set aside.
- In the meantime, prepare the lentils and rice according to their package directions (some people cook them together in the same pot, but I find that this results in overcooked lentils, so I always cook them separately).
- Mix together the lentils, rice, most of the onions, salt, pepper, and a couple glugs of olive oil to a large pot. Heat until the mixture is warm, add more salt and pepper to taste.
- Serve in bowls and garnish with the remaining caramelized onions. Serve warm.
DAVE'S NOTE:
When I made this, I put a stick of cinnamon in with the lentils while they were cooking, and added a few pinches of red pepper and cumin. It came out absolutely amazing.
Note
Insanely tasty. Crazy good.
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