Mujaddra (Middle Eastern lentils & rice)
Mujadara – Caramelized Onion, Lentil & Rice Stew
This simple lentil, rice and caramelized onion pilaf has many names. You may know it as mujdhara, mujdhra, mujaddara, imjadara, mujadra, or mdardarah. Call it whatever you like, this Syrian classic has been pleasing palates and filling bellies since Biblical times. In fact, it is supposedly the famed “mess of pottage” that Esau sold his birthright for in Genesis.
Lentils are so good in so many ways–filling, tasty, versatile, healthy and cheap–that it’s a wonder we do not eat them every day. They’re high in calcium, potassium, zinc, niacin and vitamin K and even higher in protein, iron, folate and dietary fiber.
Mujadara is good stuff – yummy, filling, and good for you. You’ve got your brown rice, you’ve got your green lentils, and you’ve got a mess of delicious caramelized onions.
Top it all off with some cumin and cinnamon and you’re in business. Serve this with tzatziki (cucumber yogurt salad), hummus, flatbread and a chopped salad for a healthy, truly delicious meal.
Mujadara – adapted from the recipe inAndrea Chesman’s excellent book, Recipes from the Root Cellar
Serves 6
Ingredients
* 3 large onions, thinly sliced
* 3 Tbsps olive oil
* 1 cup brown rice (basmati would also work nicely though it’s not quite as nutritious
* Water
* 1 cup green or brown lentils
* 1/2 tsp ground cumin
* 1/2 tsp ground cinnamon
* Sea salt to taste
* Freshly ground black pepper to taste
* Flat leaf parsley (for garnish)
Directions
1. Put 2 1/8 cups of water on to boil. Rinse the rice and drain the water from it. Once the water comes to a boil, add the rice, stir and reduce the heat to low. Simmer the rice, covered, for 40-45 minutes or until the water has been absorbed and the grains are tender.
2. While the rice is cooking, rinse the lentils, removing any bits of chaff, small pebbles or discolored beans. Place the lentils in a pot and cover with cold water by 2-3 inches. Bring to a boil then lower the heat to medium and cook, partially covered, for about 25 minutes, until the lentils are tender but still hold their shape. Remove from heat, rinse with hot water, and drain.
3. While the lentils and rice are cooking, put the olive oil in a frying pan and sautée the onions over medium- low heat until caramelized – roughly 10 minutes.
4. Combine the rice, lentils, and onions in a large bowl. Add the ground cumin, cinnamon, salt and pepper and stir to combine. Adjust the seasonings to your liking, if needed, and serve.