Recipe of the Day – Mujadarraj
Lentils and Rice with Fried Onions (Mujadarrah)
4 T. olive oil
1 large white onion, sliced into rings
1 1/3 c. uncooked green lentils
3/4 c. uncooked rice
salt and pepper to taste
1/4 c. plain yogurt or sour cream (optional)
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.
Add generous amounts of cumin, salt and pepper, and leave to simmer for 2 minutes. Drain rice and add to lentils, mix gently. Cover pot and reduce heat to minimum – you may need to add some water at this point if all has been absorbed. Cook for approx 10 minutes, or until rice is tender.
Word of the Day – Como – I eat
Tip of the Day – My friends said it was really the best with yogurt, though I enjoyed this with beautiful hummus!
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