Mujaddara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Water1 cup Dried brown lentils2 cups chicken stock (or vegetable)1 cup Basmati Rice, Mahatma (or other long grain rice)2 cups, Sliced onions (1/4 inch half rings)4 tbsp Extra Virgin Olive Oil 1 tsp salt1 tsp finely minced or smashed garlic1 Bay leaf1/2 tsp cumin seeds1/2 tsp coriander seeds1 Tbl Baharat seasoning1/2 tsp Chili powder1/4 tsp Cayenne pepper, ground (or to taste)
Rinse and soak the rice for about 20 minutes.
Place lentils in a saucepan with 3 cups of water. Bring them to a boil over high heat, and then cover and reduce to low heat. Cook until just done, but not mushy, approximately 12 minutes. Drain the lentils (discard liquid) and set them aside.
In a large dutch oven, heat oil in a large skillet over medium-high heat. Add the bay leaf, cumin seeds, and coriander seeds and let them spatter for a minute. Add the sliced onions and reduce the heat to medium. Cook until the onions are dark brown (more than golden, less than black), sprinkle the onions with a teaspoon of salt as they cook. Maybe 20-25 minutes.
Carefully add the chicken broth to the onion and seasoning mixture, increase the heat to high to bring everything to a boil. Drain the rice (discard liquid) and add it to the pot along with the cooked (and drained) lentils.
Bring everything back to a boil, then reduce the heat to the lowest setting, tightly cover the pot and cook 20 minutes. Do not open lid during this time. Turn off the heat and let sit for 5 minutes.
Serve the hot or at room temperature with a drizzle of extra virgin olive oil, a squeeze of lemon and plenty of chopped cilantro.
Serving Size: Serving Size: 2 cups / serving
Number of Servings: 6
Recipe submitted by SparkPeople user BONNIELEE2.
Place lentils in a saucepan with 3 cups of water. Bring them to a boil over high heat, and then cover and reduce to low heat. Cook until just done, but not mushy, approximately 12 minutes. Drain the lentils (discard liquid) and set them aside.
In a large dutch oven, heat oil in a large skillet over medium-high heat. Add the bay leaf, cumin seeds, and coriander seeds and let them spatter for a minute. Add the sliced onions and reduce the heat to medium. Cook until the onions are dark brown (more than golden, less than black), sprinkle the onions with a teaspoon of salt as they cook. Maybe 20-25 minutes.
Carefully add the chicken broth to the onion and seasoning mixture, increase the heat to high to bring everything to a boil. Drain the rice (discard liquid) and add it to the pot along with the cooked (and drained) lentils.
Bring everything back to a boil, then reduce the heat to the lowest setting, tightly cover the pot and cook 20 minutes. Do not open lid during this time. Turn off the heat and let sit for 5 minutes.
Serve the hot or at room temperature with a drizzle of extra virgin olive oil, a squeeze of lemon and plenty of chopped cilantro.
Serving Size: Serving Size: 2 cups / serving
Number of Servings: 6
Recipe submitted by SparkPeople user BONNIELEE2.
Nutritional Info Amount Per Serving
- Calories: 164.6
- Total Fat: 10.8 g
- Cholesterol: 4.2 mg
- Sodium: 627.8 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.4 g
- Protein: 3.7 g