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Food: Middle Eastern mujadara
Ingredients: lentils, rice, cumin, coriander, cinnamon, chili powder, onion, garlic, salt, oil, parsley
Lebanese Mujadara Hamra (Vegan)
a nutritious and comforting Middle Eastern dish featuring lentils, bulgur wheat, caramelized onions, and cumin
Our Thanksgiving feast has the usual turkey, stuffing, cranberry something-or-other and so on. But I also serve at least one vegetarian main course, usually some version of Mujadara, made with either bulgur wheat, kaniwa or brown rice. It’s a simple dish, everyone loves it and I can make it ahead. Over the years I learned it’s best to cook the onions in advance so they get nice and soft and the savory oniony liquid leaches out perfectly to moisten the grains. Here is the recipe - make all the parts ahead, put it together later and reheat to serve.
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BROWN RICE MUJADARA
1/2 cup olive oil
5-6 large yellow onions, peeled and sliced
1 cup brown rice
water or stock
1 cup lentils
1 teaspoon ground cumin, optional
1/2 cup chopped fresh parsley
salt to taste
Heat 4 tablespoons of the olive oil in a large sauté pan over low-medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes or until the onions are soft and brown. Spoon the onions into a container and cover the container. Refrigerate when cool if not serving the dish immediately. Place the rice in a saucepan, cover with 2 cups water or stock, bring to a boil, stir and cover the pan. Turn the heat to low and cook for about 30 minutes or until tender. Spoon the rice into a bowl. While the rice is cooking, place the lentils in a saucepan and cover with water or stock. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 25 minutes or until tender. Drain and add to the rice. Stir in the remaining 4 tablespoons olive oil. Add the cumin, if used and the parsley. Toss the ingredients. Add salt to taste. If serving immediately, stir in the onions with any accumulated juices, mix and serve. If serving at a later time, add the onions and juices, place in an ovenproof casserole and reheat, covered, in a preheated 350F degree oven (about 25 minutes).
Makes 6 servings
Learn how to make Mujadara, a comforting Middle Eastern lentil and rice dish with warm spices, caramelized onions, and fresh herbs.
Was craving my go to comfort meal from my fave Middle Eastern spot in my hometown, so attempted to make it myself - very unglamorous photo of the last bit in the pan, but it turned out delicious! - recipe was easy to follow if you’d like to try :’)
LEBANESE MUJADARA WITH CRISPY ONIONS
Allergens: Gluten-Free | Dairy-Free | Nut-Free | Low-Carb AdaptableFollow on Instagram: @simplycookingx Mujadara—literally “pockmarked” in Arabic, for the lentils dotted among grains—has been a Levantine staple for centuries. Dating back to medieval peasant kitchens in modern-day Lebanon, Syria, and Palestine, this humble dish of lentils and rice (or bulgur) provided nourishing, inexpensive…
how i make mujadara (Syrian/Lebanese lentils and rice)
Figured I'd share this since it's my ultimate comfort food and something that's a safe food during even the worst flares. This is mostly my family's recipe from south Syria (near Golan Heights), but also influenced by my dad's Lebanese friend and my own preferences.
For the lentils: - 1/3 cup brown lentils - Onion & garlic, in any form (powder spices, sauteed fresh, literally anything) - Cumin & coriander - Allspice, more than you think is right - Salt - Lemon juice
For the rice - 1/4 cup rice, basmati or any long grain - Some orzo if you're feeling fancy - Cooking oil or ghee
Toppings! - Caramelized onions - Feta (optional) -Tahini & lemon juice (optional) - Sumac (optional)
Cooking it:
Cut the onions into onion rings and then in half so they're C-shapes. Start caramelizing them, add some salt, leave on med-low heat. You can skip this, but it is a major part of the dish so definitely try it at least once (I keep frozen caramelized onions bc of how often I eat this)
Wash your lentils. Same process as washing rice, keep an eye out for twigs/leaves/etc. Throw them in a pot with the spices and some water, bring to a boil and then simmer 30ish minutes. You might need to add more water throughout.
Wash your rice. Heat up your oil or ghee and cook the rice until you can smell it. Add 6 tablespoons water, salt, cover and let cook for 15 minutes.
Make tahini lemon dressing (optional). About a tablespoon of tahini with 1-2 tablespoon of lemon juice. Stir it with a fork; it'll get really thick as it emulsifies so thin it down with cold water.
Assemble rice, lentils, onions, dressing, feta, and sumac in your favorite bowl, and eat a delicious meal. (image w/o tahini bc i used it all making hummus lol)
(Notes: The rice:lentil ratio is highly debated, this is my preference but you might like something else. Some people cook the rice with the lentils, this is just how my family does it. Some people will partially blend the lentils, I tend to slightly overcook them instead.)
Discover the deliciousness of Mujadara with bulgur! This bulgur Mujadara recipe combines lentils, caramelized onions, and bulgur for a nutritious and flavorful meal. Learn how to make bulgur Mujadara with our easy-to-follow video tutorial and step-by-step images. Perfect for a healthy and satisfying dish, this recipe will become a favorite. Watch now and start cooking!
https://www.munatycooking.com/bulgur-mujadara/
Mujadara (Lentils & Rice with Caramelized Onions)
Recipe by Cookie & Kate
