Mujadarra is a rice and lentils side dish served in many Middle Eastern countries. The recipe varies by region, but this is the best I have ever made.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 5 onions
- 1 cup lentils
- 1 cup white uncooked rice
- 3 cups water
- 1/2 tablespoon salt
- 3 1/2 tablespoons olive oil
Preparation:
Dice 3 onions and saute in 3 tablespoons olive oil in a saute pan until brown. Set aside.
In a large saucepot, bring water and lentils to a boil. Reduce to low, cover and simmer for 15 minutes.
Add onions and rice to lentils, and continue cooking for 20 minutes, or until rice and lentils are soft. Remove from heat and allow to remain in pot for a few minutes to absorb any remaining water.
Slice the remaining two onions into rings. Saute rings in 1 1/2 tablespoons olive oil until brown.
Place rice and lentils onto serving plate and top with sauteed onion rings.
Serving Mujadarra
Mujadarra can be served as a side dish or as a main course, served with a salad. This is a great vegetarian meal.
