Can never get enough of this Lebanese favorite
Ingredients
4 cloves garlic, minced and let stand for 10-20 min
2 bay leaves
1 Tbs ground cumin
1 1/2 tsp coriander
1 tsp turmeric
2 tsp sea salt, divided
Freshly ground black pepper
6 cups (1 1/2 cartons) - vegetable stock + water or just one or the other
1 cup brown basmati rice
1 cup brown or green lentils
⅓ cup extra-virgin olive oil
3 med yellow onions, halved and thinly sliced
½ cup thinly sliced green onions
½ cup chopped fresh flat-leaf parsley, divided
Instructions
Combine the garlic, bay leaves, cumin, salt and pepper and 6 cups liquid in a pot and bring to a boil
Once boiling, stir in the rice, reduce the heat to medium, cover and cook, stirring occasionally for 25 min
Stir in the lentils and let the mixture return to a simmer
Cover and cook until the liquid is absorbed and the rice and lentils are tender, about 20 - 25 min
Meanwhile, warm the olive oil in a skillet over medium heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions
If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20- 30 min
When lentils and rice are done, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, cover the pot for 10 min
Remove lid, discard bay leaves and add some of the green onions and parsley, reserving the rest for garnish
Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary
Transfer rice and lentil mixture to a large platter. Top with the caramelized onions, sprinkle with salt and the remaining green onions and parsley
Serve hot, warm or at room temperature. with tahini and/or hot sauce
Notes
Adapted from and thanks to Cookie + Kate
Mujaddara - Lentils, Rice + Caramelized Onions
Can never get enough of this Lebanese favorite
Ingredients
4 cloves garlic, minced and let stand for 10-20 min
2 bay leaves
1 Tbs ground cumin
1 1/2 tsp coriander
1 tsp turmeric
2 tsp sea salt, divided
Freshly ground black pepper
6 cups (1 1/2 cartons) - vegetable stock + water or just one or the other
1 cup brown basmati rice
1 cup brown or green lentils
⅓ cup extra-virgin olive oil
3 med yellow onions, halved and thinly sliced
½ cup thinly sliced green onions
½ cup chopped fresh flat-leaf parsley, divided
Instructions
Combine the garlic, bay leaves, cumin, salt and pepper and 6 cups liquid in a pot and bring to a boil
Once boiling, stir in the rice, reduce the heat to medium, cover and cook, stirring occasionally for 25 min
Stir in the lentils and let the mixture return to a simmer
Cover and cook until the liquid is absorbed and the rice and lentils are tender, about 20 - 25 min
Meanwhile, warm the olive oil in a skillet over medium heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions
If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20- 30 min
When lentils and rice are done, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, cover the pot for 10 min
Remove lid, discard bay leaves and add some of the green onions and parsley, reserving the rest for garnish
Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary
Transfer rice and lentil mixture to a large platter. Top with the caramelized onions, sprinkle with salt and the remaining green onions and parsley
Serve hot, warm or at room temperature. with tahini and/or hot sauce
Notes
Serves 6
Adapted from and thanks to Cookie + Kate