Mujaddara
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mujaddara calories by ingredient
Introduction
This recipe is so inexpensive, nutritious, delicious and filling, it is no wonder it's been a staple for humans for more than 5,000 years! This is one of those "recipes" you should just know by heart so you can whip it up when you're in the mood or just need to make something with pantry items.You can vary it. Don't have stock? Use water. Don't have seasonings? Use salt and pepper. Seriously the onions are the stars of this dish and you really can't go wrong.
Traditionally, you should fry some onions super crispy and either stir them in or add them on top. This adds a lot to the dish and should definitely be tried sometime. However, I really don't enjoy frying onions, so I almost always skip it. Don't use store bought onions. I tried that and it was not good. This recipe is so inexpensive, nutritious, delicious and filling, it is no wonder it's been a staple for humans for more than 5,000 years! This is one of those "recipes" you should just know by heart so you can whip it up when you're in the mood or just need to make something with pantry items.
You can vary it. Don't have stock? Use water. Don't have seasonings? Use salt and pepper. Seriously the onions are the stars of this dish and you really can't go wrong.
Traditionally, you should fry some onions super crispy and either stir them in or add them on top. This adds a lot to the dish and should definitely be tried sometime. However, I really don't enjoy frying onions, so I almost always skip it. Don't use store bought onions. I tried that and it was not good.
Number of Servings: 6
Ingredients
-
Water
1 cup Dried brown lentils
2 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 salt
1 tsp finely minced or smashed garlic
1 Bay leaf
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 Tbl Baharat seasoning
1/2 tsp Chili powder
1/4 tsp Cayenne pepper, ground (or to taste)
Tips
See intro for tips
Directions
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.
Member Ratings For This Recipe
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EVILCECIL
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USMAWIFE