Ingredients

The following ingredients have 8 Servings
  • 2 cups white basmati rice
  • 1 cup brown lentils
  • 2 teaspoons ground cumin
  • 1/3 cup extra virgin olive oil, divided
  • 2 bay leaves
  • 2 strips lemon peel, about 2 inches long each ((just the yellow part of the peel, not the white pith))
  • 2 large onions, (peeled and sliced thin)
  • 1/2 teaspoon sea salt, (more or less to taste)
  • 1/4 teaspoon black pepper, (more or less to taste)

Instruction

  • Rinse and sort the rice, removing any small stones or impurities, then cover it with cold water. Cover the bowl with a clean towel, then let the rice soak at room temperature for 1 to 2 hours.
  • Rinse and sort the lentils, removing any small stones or impurities.
  • In a medium saucepan, bring 4 cups of water to a boil. Add the lentils. Reduce heat to medium and simmer the lentils till they are tender, but not soft or mushy (about 15 minutes). Remove from heat and drain, then rinse in a colander with cold water.
  • Drain and rinse the soaked rice until the water runs clear.
  • In a large pot, heat 1/4 cup olive oil over medium heat until hot enough for frying. Add the lentils to the pot along with the cumin, 1/2 tsp salt, and 1/4 tsp pepper. Sauté for 2 minutes.
  • Add the drained basmati rice to the pot and stir. Turn heat to low.
  • Rinse out the smaller saucepan where you cooked the lentils and pour in 3 cups of water. Bring to a boil, then carefully pour the boiling water into the larger pot over the lentils and rice. Stir, then raise heat on the large pot to medium high. Add bay leaves and lemon peel to the pot and bring water to a boil. Cover the pot. Reduce heat and let the rice steam at a low simmer for 20 minutes, or until all the liquid is absorbed.
  • Meanwhile, heat up 1 tablespoon olive oil in a nonstick skillet. Fry the onion slices over medium or medium low heat, stirring occasionally, until they are soft and nicely caramelized. This is a slow process, and can take 30 minutes to 1 hour depending on how deeply caramelized you want them. Add water as needed to prevent burning or sticking.
  • After 20 minutes turn off the rice, uncover the pot, fluff the rice with a fork, cover the pot again and let it steam for another 15 minutes.
  • Fluff the mujadara with a fork again. Season caramelized onions with salt and pepper. Serve mujadara topped with the caramelized onions. If you like the flavor of butter, you can substitute melted butter or ghee for olive oil in this recipe. If you do this, please keep in mind that the dish becomes a dairy dish, rather than vegan or parve.