»Back to Vegetable Main Dishes
Mujadara (Mujaddara, Moujaddra)
Contributed by: Melinda
This is the simplest of recipes, with countless possible variations. The basics below, but try seasoning any way you like. There are numerous methods of preparing; cooking lentils and rice together, separately, in the same liquid separately...however you like will work. Don't skimp on the caramelized onions!
What you need
- 2 large onions, cut in half and thinly sliced
- 1/4 cup Olive oil
- Kosher salt
- 1 cup brown lentils (don't use the fancy french green ones)
- 1 cup white or brown basmati rice
- 3-4 cpus water
How to make it
- In a large skillet, heat olive oil over medium heat
- Add onions with salt to taste and cook until well caramelized and slightly crispy (you can add additional seasonings during this process toward the end)
- Remove half the onions to drain on paper - and keep aside
- Meanwhile, place lentils and 2 1/2 cups water into a saucepan and bring to a boil
- Cover and reduce heat to low - cook until lentils are tender
- Strain out lentils and add the residual cooking liquid to the remaining onions in the skillet
- Heat to a simmer and scrape up any browned bits
- Strain out onions and add to the lentils
- Pour lentil/onion liquid from the skillet into a measuring cup and add enough water to cook the rice
- Place liquid into the saucepan and add rice
- Cook rice according to package directions
- When rice is cooked, mix in lentil/onion mixture
- Serve garnished with the reserved and drained caramelized onions
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: