Mujadarra is a classic dish made from lentils and brown rice that have been smothered in caramelized, seasoned onions. It�s a staple in Middle-Eastern diets and there are now many new variations of this dish with different lentils, grains and seasonings � but today�s recipe closely follows the more traditional version.
- 2� cups water
- � teaspoon kosher salt
- � cup plus 2 tablespoons extra virgin olive oil, divided
- � cup brown lentils, sorted and rinsed
- 1 cup short grain brown rice (we recommend Lundberg brand)
- 2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
- � teaspoon paprika
INSTRUCTIONS
- In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
- Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
- While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining � cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
- Visit Mujaddara@www.afamilyfeast.com For Recipe Instructions.