Lentils & Rice - Mujaddara - Palestinian - Arabic
Lentils & rice is a classic Arab combination that goes back to medieval times. I’ve seen it prepared many ways—from a rice dish with just a bit of lentils to mostly lentils with a touch of rice. As for me, I like to make it half/half, a cup of each. I also add a chopped up carrot. Though non-traditional, the carrot adds color and interest to an otherwise plain-looking dish. Finally, do not skimp on the onion. More than a garnish, the onions flavor the dish in such a way that you’ll find yourself and a fellow diner fighting over the last remaining bits of onion. If you love onions, I suggest frying up three onions or even four. Trust me on this.
- 1 Cup Lentils
- 1/3 Cup Basmati Rice
- 4 cups water or broth
- salt to taste
- 1 teaspoon cumin
- 1/4 cup olive oil
- 2 large onions sliced into 1/2 inch slivers
- Saute onions with olive oil until golden brown. Reserve 4
- Tablespoons of browned onions for garnish.
- In a different saucepan, place lentils, water and salt and
- cook over medium heat for about 45 minutes or until lentils
- are tender.
- While the lentils are cooking, make rice as directed.
- Combine rice, browned onions, lentils, and cumin.
- Garnish with the browned onions.
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