Mujadarah Recipes

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Mujadara: Lentils and Rice with Crispy Onions image

Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 11

1 cup black lentils, (sorted and rinsed)
4 cups water, (divided)
1/4 cup Extra virgin olive oil,
2 large yellow onions, (diced (4 cups))
1 teaspoon kosher salt (more to taste)
1 cup long-grain white rice, (soaked in water for 10-15 minutes and then drained)
black pepper
1/2 to 1 teaspoon cumin
Parsley, (for garnish)
extra virgin olive oil
1 large yellow onion cut in very thin rings


  • 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.

Nutrition Facts : Calories 207.4 kcal, Sugar 1.6 g, Sodium 398.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, Carbohydrate 28.2 g, Fiber 1 g, Protein 2.6 g, UnsaturatedFat 6.7 g, ServingSize 1 serving


Mujadara Recipe image

Mujadara is a delicious warming dish of lentils, rice and crispy onions popular in the Middle East.

Provided by Chef Tariq

Categories     Main Course

Time 40m

Number Of Ingredients 8

1 cup Lentils
1 cup Rice
2 tsp Salt
1 tsp Seven Spices
1 tsp Cumin
2 Onions (large)
½ cup Vegetable Oil
4½ cups Water


  • 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!

Nutrition Facts : Calories 398 kcal, Carbohydrate 47 g, Protein 10 g, Fat 18 g, SaturatedFat 14 g, Sodium 790 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving


Mujadara (Lentils and Rice with Caramelized Onions) image

Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.

Provided by Cookie and Kate

Categories     Main Dish

Time 1h

Number Of Ingredients 14

4 medium cloves garlic, smashed and peeled
2 bay leaves
1 tablespoon ground cumin
1 3/4 teaspoons fine sea salt, divided
Freshly ground black pepper
5 cups water
1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
1/3 cup extra-virgin olive oil
2 medium-to-large yellow onions, halved and thinly sliced
1/2 cup thinly sliced green onions (from 1 bunch), divided
1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
Plain whole-milk or Greek yogurt, for serving
Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha


  • 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.

Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg


Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional


  • 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.


Mujaddara Arabic Lentil Rice image

Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.

Provided by Osiris (Rodizer)

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white rice, rinsed
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
¼ cup vegetable oil
3 white onions, sliced into 1/4-inch rings


  • 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.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.8 g, Fat 14.4 g, Fiber 12.2 g, Protein 11.6 g, SaturatedFat 2.2 g, Sodium 788.2 mg, Sugar 5.8 g


One-Pot Mujadara With Leeks and Greens image

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make. The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don't get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

Provided by Melissa Clark

Categories     dinner, lunch, one pot, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)


  • Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  • Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  • Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  • Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 2 grams


Mujadara image

Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there-each country, possibly even each family, seems to have its own version.

Provided by Debbie Koenig

Categories     Vegetarian     Kid-Friendly     Dinner     Legume     Lentil     Simmer     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 7

1/3 cup olive oil
4 or 5 large onions, halved and thinly sliced (use the slicing blade on your food processor, or a mandoline if you have one)
Salt and pepper
N/A freshly ground black pepper
1 1/2 cups brown or green lentils, sorted and rinsed
1 1/4 cups long-grain white rice
Plain yogurt or sour cream, optional, for serving


  • 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.


Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream


  • 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.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g


Mujadara Recipe image

A delicious vegan rice and lentil dish perfect for a meatless weeknight dinner.

Provided by Amira

Categories     dinner     lunch     Main Course

Time 45m

Number Of Ingredients 8

1 cup brown lentils (soaked in boiling water)
1 cup rice
1 yellow onion (chopped)
2 yellow onion (sliced)
1 tsp cumin
4 Tablespoons oil
1 1/2 tsp salt
2 1/2 to 3 cups boiling water


  • Rinse lentils, strain and place in a big bowl and cover with hot water. Let lentils soak for 30 minutes to one hour.
  • In a deep pot over medium heat, fry sliced onions in oil until golden brown, remove from pan and place on a plate lined with paper towels. (10 minutes)
  • In the same pot sauté the chopped onions until browned, add in rice and stir to coat rice with oil.
  • Drain lentils and add them in the pot with cumin and salt, stir to combine.
  • Add hot water, mix well then bring the mixture to boiling. Reduce heat, cover and simmer until cooked.
  • Serve mujadara topped with crispy onions.

Nutrition Facts : Calories 335 kcal, Carbohydrate 50 g, Protein 11 g, Fat 10 g, SaturatedFat 1 g, TransFat 1 g, Sodium 588 mg, Fiber 11 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving


Bulgur Mujadara image

Mujadara is one of the most popular dishes across the Levant, with a complex taste that belies its simple ingredients. The mix of contrasting tastes - sweet onions with savory hearty lentils, tender bulgur with crunchy fried onions - is a feast for the tastebuds. The dish is quite forgiving as there is no right or wrong texture. Some people prefer it fluffy like a pilaf while others prefer it more dense, like sticky rice. This version falls somewhere in the middle. Since lentils and bulgur absorb different amounts of liquid depending on variety, check on them periodically, taste and add water as necessary while cooking. The finished dish is equally delicious warm or at room temperature. It is wholesome on its own, but combined with yogurt and served with a chopped salad, bread and olives, it becomes a most satisfying meal.

Provided by Reem Kassis

Categories     dinner, lunch, beans, grains and rice, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup whole lentils (black, le Puy, brown or green), picked over and rinsed
1/2 cup olive oil
3 medium yellow onions, finely diced
1 teaspoon fine sea salt
1/2 teaspoon ground cumin
1 cup coarse bulgur
Vegetable oil, for frying
1 large yellow onion
1 teaspoon cornstarch


  • 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.


Mujadarah image

Mujadara is a classic Middle Eastern pilaf of rice, lentils and caramelized onions. I make this all the time because it is so nutritious and satisfying. Make a big batch and you can eat it for days. Everyone loves it.

Provided by Annacia

Categories     Rice

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 lbs white onions, sliced moderately thin
2 tablespoons butter
2 tablespoons vegetable oil
1/2 cup vegetable broth
1 1/2 cups brown lentils (not red lentils or french lentils!) or 1 1/2 cups green lentils (not red lentils or french lentils!)
2 cups brown rice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon saffron
salt and pepper
flat leaf parsley, for serving


  • Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions.
  • Set heat on medium-low and stir occasionally until very soft, about 45 minutes then turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.
  • Deglaze pan with the veggie broth and stir into the onions to get more flavor. See "caramelized onions" in Joy of Cooking for a more thorough description of the process if needed. If pressed for time you can do a higher heat version of this but the results won't be as tasty.
  • Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don't want them still crunchy , but you definitely want to retain their shape. We aren't making lentil soup here. Some folks cook the rice and lentils together but I don't think that gives you enough control over the texture.
  • When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
  • To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

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2021-09-29 First, soak the rice and lentils in separate bowls for 20 minutes. Then drain and add the lentils to the saucepan with 3 cups of water, the bouillon powder, 1 tsp salt, pepper, and bay leaves. Simmer, covered, for 7-10 minutes. Then, add the …

2019-08-12 While cooking the lentils and rice, heat olive oil in a large skillet and fry the sliced onions until the edges curl and turn golden brown. When the 2 preparations are ready, pour the hot oil (without the onion) into the mujaddara pot, and …

2020-05-06 Turn the pot back to medium high and bring to a simmer. Once simmering, add brown basmati rice and cover with a lid. Cook for 15 minutes. Remove lid and add green lentils. Cover, and continue to cook for 30 more minutes. Be sure your lentils and rice are fully cooked / softened before removing from heat. Salt and pepper to taste.

2021-07-15 Heat a skillet with 1/3 cup olive oil, reserve the remaining 2 tbs for later. Make sure the oil is hot, then add the onions and fry them for 15 minutes. Stir until caramelized, finally season with salt and pepper. At the same time, heat another casserole or skillet with 2 Tbsp olive oil. Add minced garlic and fry for 1 minute.

2021-10-04 Sauté the spices for 2-3 minutes. Add the dried lentils and vegetable broth. Stir well. Then cover the pot and simmer the lentils for 15 minutes. After 15 minutes, stir in the dried rice. Cover and simmer again for 15 minutes, or until the rice is soft. Meanwhile, set a large sauté pan over medium heat. Add the oil.

2021-01-22 Saute onion until golden brown. Add in lentils and cook for two to three minutes. Add rice, cumin and cinnamon to the lentils. Stir well so everything is completely combined. Pour water into the pot with salt, bring to simmer and let it cook for about 30-40 minutes until the lentil and rice is completely cooked.

2021-02-09 Mujaddara is a delicious, vegan recipe made with lentils, fried onions, and rice. It's a fantastic Middle Eastern recipe that's total comfort food. The Levant region of the Middle East (the Eastern Mediterranean countries) has some of the best food in the world, like rice, cucumbers, mint leaves, pomegranate, tons of spices, olives, hummus, etc ...

2021-04-29 Drain well and transfer to a small bowl. Place 1 cup long-grain white rice or coarse cracked wheat in the strainer and rinse under cool water until the water runs clear. Drain well. Par-cook the lentils. Bring the lentils, 2 cups of the water, and 1/2 teaspoon of the kosher salt to a boil in a small saucepan over high heat.

Heat the olive oil in medium saucepan over medium-high heat. Add the onion and cook until softened. Add the lentils, salt and 1 litre water. Bring to …

2018-10-03 Add the garlic and saute until fragrant, about 1-2 minutes. Add all the spices, salt, lemon zest and water. Stir. Drain the lentils and add them along with the rinsed rice to the instant pot. Give a good stir. Cover the instant pot and set to High pressure for 11 minutes. Let naturally release for at least 10 minutes.

Cooking time is 10-15 minutes depending on the size of the lentils. Remove from heat. Meanwhile, heat the canola oil over medium high heat in a large, heavy pan, with a lid. Add the onions and cook, while stirring until the onions start to get a deep golden brown color. Cook for 10 minutes, add a pinch of salt.

2017-02-01 Toss the onions with the flour to evenly coat. In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils.

2019-01-16 Once onions become translucent, add in your dried lentils and add enough water to cover the lentils by about 2-3 inches. Place pot back on stove and let lentils come to a gentle boil, lower heat to medium-low and continue cooking until …

2011-12-21 Instructions. Rinse the lentils with cold water and remove any apparent debris. Add the lentils to a pot with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or until lentils are tender. Add rice, salt and the olive oil to the pot and stir well. You may need to add 1/2 cup of water if ...

2019-08-08 The caramelized onions along with rice and lentils lend a wonderful aroma, making this a wholesome, healthy, vegetarian recipe! When I decided to cook something Middle-Eastern, I immediately thought of this recipe. Yumna cooks up a delicacy with this authentic mujadara recipe! The recipe is fairly simple and can be followed to the T. I, however ...

2020-09-01 Season with salt. Repeat with second batch and set aside. Step 3. While the onions are frying, add the lentils to a small saucepan and cover with water. Bring to a boil and then cook about 15 minutes, until the lentils are soft, but slightly firm in the centre. Drain, season with salt and set aside. Step 4.

Put the lentils in a heavy-bottomed pot on the stovetop but do not turn on the heat. Cover with 8 cups of cold water. . Heat the olive oil in a medium sauté pan over medium-high heat. Add the onions and cook, stirring continuously, until they turn from translucent to golden brown to very dark brown, almost black, about 15 minutes.

700 mL. Recipe Instructions. step 1. Heat 1 tbsp of oil in a skillet, then add finely sliced onions and 1 tsp of cumin. Cover and let the onions soften over medium heat for 10 minutes, stirring occasionally. step 2. Then, remove the lid and let the onions …

2021-05-18 Make the mujadara. In a medium pot over high heat, warm the oil. Add the onion and sauté until golden brown, 3 to 8 minutes. Add all the garlic and sauté until fragrant and softened, about 1 minute. Stir in the salt, cumin, cinnamon and coriander, and sauté until fragrant, about 1 minute more.

21 Healthy Mujadara Recipe. Mujadara. 1 hr 20 min. Brown basmati rice, lemon, brown lentils, cinnamon, olive oil. 5.0 6. The Healthy Foodie. Mujadara. 1 hr 30 min. Grain brown rice, pine nuts, green lentils, olive oil, fresh mint. No reviews. Cooking Light. Instant Pot Mujadara. 35 min. Brown basmati rice, white rice, brown lentils, red onion, cinnamon . 4.9 79. Feasting At Home. …

2007-10-07 Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.

2019-10-28 Step 3 – Add lentils, and salt and submerge in water (covering lentils at least 1cm (⅓") above), cook on med-high heat until lentils are parboiled. Step 4 – Add rice and bring to a boil, reduce heat to low and allow to cook, stirring no more than three times. Step 5 – Serve mujadara topped with caramelized onion.

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