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Lentils And Rice (Mujadarra

Lentils and Rice (Mujadarra recipe image
Mujadarra is a comforting, hearty Middle Eastern staple that balances earthy lentils with fluffy brown rice and deeply caramelized onions. This dish is simple yet sophisticated, offering a rich texture and savory aroma that makes it perfect for family dinners or potluck gatherings. The slow-cooked onions provide a sweet, sticky contrast to the nutty lentils and rice. It&# 226;€™s an excellent vegan option that stands well on its own or pairs beautifully with grilled meats and fresh salads.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 286.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
Mujadarra is a comforting, hearty Middle Eastern staple that balances earthy lentils with fluffy brown rice and deeply caramelized onions. This dish is simple yet sophisticated, offering a rich texture and savory aroma that makes it perfect for family dinners or potluck gatherings. The slow-cooked onions provide a sweet, sticky contrast to the nutty lentils and rice. It&# 226;€™s an excellent vegan option that stands well on its own or pairs beautifully with grilled meats and fresh salads.
Ingredients
  • 5 md Yellow onions -- peeled
  • 3 tablespoon Olive oil
  • 1 cup Lentils
  • 3 1/2 cup Cold water
  • 1 cup Long-grain brown rice
  • 2 teaspoon Salt
Directions
  1. 1
    Dice 3 of the yellow onions finely.
  2. 2
    Heat a large heavy skillet over medium heat and add 2 tablespoons of the olive oil.
  3. 3
    Add the diced onions and sauté, stirring occasionally, until they are deeply browned and caramelized. Set aside.
  4. 4
    In a large covered pot, combine the lentils and cold water.
  5. 5
    Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes.
  6. 6
    Add the caramelized onions, brown rice, and salt to the pot with the lentils.
  7. 7
    Cover and simmer for another 20 minutes, or until the rice and lentils are tender and water is absorbed.
  8. 8
    Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
  9. 9
    While the rice mixture rests, slice the remaining 2 onions into thin rings.
  10. 10
    Heat the skillet again over medium-high heat and add the remaining 1 tablespoon of olive oil.
  11. 11
    Sauté the onion rings until they are crisp and golden brown.
  12. 12
    Fluff the lentil and rice mixture with a fork.
  13. 13
    Serve the mujadarra topped with the crisp sautéed onion rings.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 286.2kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 9762.2mg407%
Total Carbohydrate 37.4g13%
Dietary Fiber 7.9g32%
Sugars 6.6g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use brown lentils or green lentils as they hold their shape better than red lentils.

Caramelizing the diced onions takes patience; cook them slowly to develop a deep sweetness without burning.

This dish tastes even better the next day, making it a great meal prep option. Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can substitute white rice for brown rice if you prefer a faster cooking time, but adjust the simmering time accordingly (about 15 minutes total for the rice/lentil mix).

Keywords: mujadarra, lentils, rice, caramelized onions, vegan, middle eastern, mediterranean, healthy, side dish, plant based, comfort food, brown rice, onion pilaf, easy dinner, budget friendly
Read it online: https://www.chefs-mate.com/recipe/lentils-and-rice-mujadarra/