Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe
|Photo: Mujadarra Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions).
Mujadarra (pronounced moo-jha-druh and also spelled Mujadara, Mujaddara, Mujadarah, and Mujadarrah) is a humble middle eastern dish of lentils, rice, and caramelized onions. This is a recipe where the flavor becomes much more than you'd expect from the simple ingredients used.
Start cooking 3/4 cup long grain rice, either following the directions on the package or using a rice cooker like I did. I used Uncle Ben's Converted Rice, which is a low-glycemic type of white rice, but Basmati rice would also be good. (Keep the rice warm until you need it.)
Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions)
(Makes 4 generous servings, recipe adapted from Paula Wolfert's The Cooking of the Eastern Mediterranean.)
3/4 cup long-grain white rice (I used Uncle Ben's Converted Rice)
1 cup brown lentils, rinsed
3 cups yellow onions, cut into quarter slices (or more)
1/3 cup olive oil (use high-quality olive oil with good flavor for this dish)
1/4 tsp. ground cumin
salt and fresh ground black pepper to taste
Cook rice in water following package directions, or cook in a rice cooker. When rice is done, cover and keep warm until you add it to the lentils.
Rinse lentils, then place in heavy pot with a tight fitting lid, add 1 quart water, and let lentils simmer over very low heat uncovered until they are soft (about 20-30 minutes, but cooking time will depend on how fresh the lentils are so keep checking until they are soft but still have a slight bite to them.) When lentils are cooked, cover and let water them absorb any leftover water.
While lentils cook, chop onions. Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes. Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes. Don't rush this step; the onions will be bitter if they're cooked at high heat.
When onions are browned, remove half the onions to drain on a paper towel to crisp. Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.
Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed. Season the cooked lentils and onions with salt and freshly ground black pepper and cook 1-2 minutes to blend flavors.
Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot. Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.
This is great served with Middle Eastern Tomato Salad on the side.
Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating.
More from the Lebanese Recipes Kitchen:
Lebanese Lentils (Mujadara)
Lentil & lamb moussaka
Spiced Chicken and Lentils
Turkish lamb pizza with pumpkin & lentils
Lebanese Lentils & Red Peppers
Harira: Moroccan Chickpea Stew with Chicken and Lentils
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