Mujadara Lentils And Rice With Crispy Onions Recipes

MUJADARA

Steps:

• Soak lentil for 2 to 3 hours. Drain and wash thoroughly.
• Throw the lentils into a medium saucepan. Fill with enough water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to simmer and cook until the lentils are tender but not mushy about 20 minutes.
• Drain into a colander and save the stock which we will use for cooking later.
• Meanwhile, finely slice the onion and sprinkle with a dash of salt.
• Next Heat the oil in a medium-size heavy-based saucepan. When hot, carefully add sliced onion. Fry for 10-15 minutes, stirring occasionally with a wooden spoon until the onion takes on a nice brown color and turns crispy. Use the spoon to transfer the onion to a colander.
• Heat a pan and drop in the cumin and coriander seeds and cinnamon stick. Place over medium heat and toast for a minute or two, until they release those distinctive aromas.
• Add the rice, olive oil (use the same oil which you used for frying onions), chili powder, turmeric, cumin powder, allspice, a teaspoon of salt. Stir to coat the rice with oil, then add the cooked lentils and stock water.
• Bring to boil, cover and simmer on very low heat for 15 minutes. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Taste the rice for seasoning.
• Serve with the caramelized onions, pine nuts, and some fresh coriander.

MUJADARA RECIPE

Steps:

• Put lentils in a small pot and cover with water, boil until lentils are soft but still a little al dente. Add more water while cooking if necessary. Drain.
• While lentils are cooking, slice onions in half moon shapes.
• In another pot mix cooked lentils with the rice, salt, seven spices, and cumin.
• Add the water and bring to the boil. Once it boils turn down to a simmer and cook with the cover a quarter off the pot, until all the water is gone and rice is cooked through.
• While the rice and lentils are cooking heat oil in a pan and fry onions until they are crispy.
• Top the rice and lentils with the crunchy onions. Also top with yogurt, and Palestinian salad.
• Enjoy!

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
• In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
• Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
• Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
• If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
• Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.