Rice And Lentils With Crispy Onions Mujaddara Recipes

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

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.

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.

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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.

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.

RICE AND LENTILS WITH CRISPY ONIONS (MUJADDARA)

Steps:

• 1. FOR THE YOGURT SAUCE: Whisk all ingredients together in bowl. Refrigerate while preparing rice and lentils.
• 2. FOR THE RICE AND LENTILS: Bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes.
• 3. Using your hands, gently swish rice grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off cold tap water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
• 4. Heat reserved onion oil, garlic, coriander, cumin, cinnamon, allspice, 1/4 teaspoon pepper, and cayenne in Dutch oven over medium heat until fragrant, about 2 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add 2 1/4 cups water, sugar, and 1 teaspoon salt and bring to boil. Stir in lentils, reduce heat to low, cover, and cook until all liquid is absorbed, about 12 minutes.
• 5. Off heat, remove lid, fold dish towel in half, and place over pot; replace lid. Let stand for 10 minutes. Fluff rice and lentils with fork and stir in cilantro and half of crispy onions. Transfer to serving platter, top with remaining crispy onions, and serve, passing yogurt sauce separately.
• 6. For the Crispy Onions: toss sliced onions with salt in large bowl. Microwave 5 minutes. Rinse thoroughly. Dry thoroughly with paper towels (must be dry). Heat oil in Dutch oven over high heat, stirring frequently, until onions are golden brown (approx 25-30 minutes). Drain into colander or bowl, reserving oil. Transfer onions to paper towels to rest until use.

RICE AND LENTILS WITH CRISPY ONIONS (MUJADDARA)

Steps:

• 1. FOR THE YOGURT SAUCE: Whisk all ingredients together in bowl. Refrigerate while preparing rice and lentils.
• 2. FOR THE RICE AND LENTILS: Bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes.
• 3. Using your hands, gently swish rice grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off cold tap water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
• 4. Heat reserved onion oil, garlic, coriander, cumin, cinnamon, allspice, 1/4 teaspoon pepper, and cayenne in Dutch oven over medium heat until fragrant, about 2 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add 2 1/4 cups water, sugar, and 1 teaspoon salt and bring to boil. Stir in lentils, reduce heat to low, cover, and cook until all liquid is absorbed, about 12 minutes.
• 5. Off heat, remove lid, fold dish towel in half, and place over pot; replace lid. Let stand for 10 minutes. Fluff rice and lentils with fork and stir in cilantro and half of crispy onions. Transfer to serving platter, top with remaining crispy onions, and serve, passing yogurt sauce separately.