Mjadra 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.

LEBANESE MUJADARA

Steps:

• Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
• Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
• In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
• In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
• Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

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.

MJADRA - LENTILS AND RICE

Steps:

• Combine water and lentils and boil for 10 minutes.
• Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
• Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
• Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
• Simmer this mixture for about another 5 minutes.
• Eat as is or serve with a salad (as described in the intro.).

MAJADRA

Steps:

• Rinse the rice and drain it.
• Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
• When rice is transparent, or after a minute or two, add the garlic. Stir half a minute and add salt and then the 3 cups of boiling water.
• Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
• Set aside the rice.
• Pick over the lentils and rinse. Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes. You can add more water if they are drying out but need more time to cook. When they are done, drain if there is any leftover water.
• Add salt to flavor the lentils when they are done and remove the bay leaf. Set aside. (You can probably do the rice and lentils mostly at the same time).
• Slice the onions very thin.
• Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
• Add the cumin, cinnamon, salt and pepper to the onions.
• Now combine: fluff the rice with a fork. Add the lentils and stir. Stir in some of the onions and perhaps leave some to go on the top.

WHOLE RICE AND LENTILS (MAJADARA)

Steps:

• Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
• Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

MUJADDARA ARABIC LENTIL RICE

Steps:

• Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
• Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
• Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

BULGUR MUJADARA

Steps:

• Make the mujadara: Bring lentils and 4 cups of water to a boil in a medium pot over high. Reduce heat to low and simmer until lentils are partly cooked, 12 to 18 minutes. Taste a lentil to see if it's tender but still has a bite. The timing depends on the lentil variety: Black and le Puy need the most time; green needs the least. Remove from heat.
• Meanwhile, heat the olive oil in a medium frying pan over medium-high. Add the onions and cook, stirring regularly, until deep golden brown and starting to crisp, 15 to 20 minutes. It is important to get them to this point because dark onions give mujadara its distinctive dark color and flavor. Onions go from deep brown to burned very quickly, so be sure to remove from the heat before they burn.
• Pour the onions with the oil over the lentils, and stir in the salt and cumin. Add the bulgur, bring the mixture to a boil, then reduce heat to lowest setting and simmer, covered, until fully cooked, 10 to 15 minutes. Check on the mujadara periodically: If the bulgur and lentils are not fully cooked but the water has evaporated, add a few tablespoons of water and continue to cook until done. Place a tea towel or paper towels under the lid and let sit for 15 minutes.
• If you are making the optional topping, prepare it while the mujadara rests: Heat about 1 inch vegetable oil in a small saucepan over medium to 350 degrees or until a small morsel of bread bubbles and immediately rises to the top. Cut the onion in half and slice through the core to create very thin crescents. Place onions in a medium bowl, sprinkle with the cornstarch and toss to combine. Working in small batches, carefully add to hot oil and fry, stirring occasionally for even browning, until crisp and golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels until dry and crispy, about 2 minutes.
• To serve, transfer mujadara to a serving platter and top with crispy onions, if using.

MUJADARA

Steps:

• 1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
• 2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
• 3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
• 4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.