Mujadara
A hearty, one-pot meal with simple ingredients. (Pronounced M’jedrah)
Prep time: 15 minutes
Cook time: 30-40 minutes
Servings: 4-6
INGREDIENTS
- 1 package of Brown lentils
- 1 package of Brown rice
- 1 onion
- 1 head of garlic
- 1 container of cumin
- 1 lemon
- Cooking oil
- Water
- Salt & Pepper
- Bay Leaf (optional)
SUGGESTED GARNISHES
- Top with a fried egg
- Plain yogurt
- Hot sauce
- Herbs like parsley, coriander or mint
- Chili flakes
- Dash of apple cider vinegar
- Crunchy onions
Prepare your ingredients:
A. Rinse and drain 1 cup of brown lentils
B. Rinse and drain 1 cup of brown rice
C. Peel the onion, chop into small pieces
D. Mince 2 cloves of garlic
Make the recipe
- In a medium pot on moderate heat, saute the onions in oil for 5 minutes or until softened.
- Add ½ to 1 tbsp cumin (depending on your taste) and garlic to the cooked onions
- Cook for an additional minute until fragrant.
- Add 1 cup of brown rice to the onions and garlic
- Add 4 cups of water and salt and pepper to taste
- If you have a bay leaf, add that now for extra flavor
- Cover and bring to a boil and then lower heat to low/medium and simmer for 10 minutes.
- Stir in 1 cup of rinsed and drained brown lentils and let mixture return to a simmer.
- Cook until all the liquid is absorbed and the rice and lentils are tender – about 20 – 25 minutes.
- Remove the bay leaf if used.
- Check for firmness and flavoring of the lentils and rice, if more time is needed at ¼ cup of water and simmer until the liquid is reduced.
- Garnish with a squeeze of lemon.
CARROT TIPS
- The origin of mujadara is often attributed to Lebanon, but the first Mujadara recipe appeared in an Iraqi cookbook in 1226. As with many canonical dishes, today Mujadara recipes are so common throughout the Middle East, it’s almost impossible to isolate it to one country. Regional variations abound!