Mediterranean Mujadarra Recipes

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MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)



Mujadara (Lentils and Rice with Caramelized Onions) image

Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.

Provided by Cookie and Kate

Categories     Main Dish

Time 1h

Number Of Ingredients 14

4 medium cloves garlic, smashed and peeled
2 bay leaves
1 tablespoon ground cumin
1 3/4 teaspoons fine sea salt, divided
Freshly ground black pepper
5 cups water
1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
1/3 cup extra-virgin olive oil
2 medium-to-large yellow onions, halved and thinly sliced
1/2 cup thinly sliced green onions (from 1 bunch), divided
1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
Plain whole-milk or Greek yogurt, for serving
Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha

Steps:

  • In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
  • Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
  • Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
  • Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
  • Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. 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 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
  • Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
  • When the lentils and rice are done cooking, 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, then cover the pot and let it rest for 10 minutes.
  • Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, 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 the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg

MUJADARRA (LENTILS WITH RICE)



Mujadarra (Lentils with Rice) image

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Provided by Deena K Boyd

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 8

Number Of Ingredients 10

14 ounces dry brown lentils
2 carrots, grated
3 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, crushed, or more to taste
2 tablespoons water, or more as needed
1 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon yellow curry powder
4 cups cooked brown rice, or as needed

Steps:

  • Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
  • Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
  • Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g

MEDITERRANEAN MUJADARRA



Mediterranean Mujadarra image

Make and share this Mediterranean Mujadarra recipe from Food.com.

Provided by chef zermane dit ze

Categories     Egyptian

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 9

1 cup green lentil (or brown)
1 cup basmati rice
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4-1/2 teaspoon black pepper
3 teaspoons salt (to taste)
3 3/4 cups water
1 onion, chopped
7 -8 tablespoons olive oil

Steps:

  • Fry onion med heat in 3 T oil until soft and brown.
  • Add lentils, water and spices (not salt and pepper)and bring to boil and simmer covered 20 minutes or until tender.
  • Add salt and pepper and rice.
  • bring to boil and reduce to lowest simmer covered for 20 minutes.
  • Please note I use coffee mugs as my cups as I like big helpings.
  • Serve with slow fried slivered onions that are caramalised and eyptian tomato sauce ( can post if anyones interested) and olive oil drizzled over (makes huge difference) and jajik yogurt and cucumber salad.
  • Is really really delicious and have kids saying it is their favourite meal!

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