Mujadara is a festive, simple Middle Eastern one-pot meal of lentils and rice with crispy fried onion.
- Yield: 8 Servings
- 7 cups water, divided
- 1 cup uncooked long-grain brown rice
- 1½ tsp kosher salt, divided
- 3 large yellow onions
- ¼ cup good-quality extra-virgin olive oil (such as Lucini), divided
- 6 thyme sprigs
- 1 Tbsp ground cumin
- 1 bay leaf
- 1 cup uncooked brown or green lentils, rinsed
- ¼ cup toasted pine nuts
- Plain whole-milk yogurt (optional)
- Chopped fresh mint (optional)
How to Make It
- Bring 4 cups water to boil in a small pot over high. Add rice and ½ teaspoon salt, and boil for 10 minutes. Drain. While the rice parcooks, halve and thinly slice the onions horizontally.
- Heat a medium pot or baking dish with a lid over medium-high, and then add 3 tablespoons olive oil. Add sliced onions, thyme, and remaining 1 teaspoon kosher salt. Reduce heat to medium, and cook, stirring often, until onions are softened and quite browned, about 20 to 25 minutes. Add a sprinkle of water if needed to keep from burning. Remove half of the onions (about 1 cup), and set aside. Add the parcooked rice, cumin, bay leaf, and remaining 1 tablespoon olive oil to pot. Cook, stirring often, until toasted and fragrant, 1 to 2 minutes. Add lentils and remaining 3 cups water. Increase heat to medium-high, and bring to a boil; reduce heat to a very low simmer. Cover and cook until rice and lentils are tender and water is absorbed, about 40 minutes.
- While mujadara cooks, put reserved half of onions in a small pan, and cook over medium-high, stirring often, until fried and crisp, even blackened in places, about 5 minutes. Set aside.
- To serve, stir pine nuts into mujadara, and sprinkle with fried onions. If you like, drizzle with additional olive oil and a dollop of yogurt, and top with mint.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.