Mujadara
Lentils and rice cooked in the flavorful oil left from frying the onions, topped with a portion of those onions fried extra crispy - using the onion oil to cook the grains, not just plain water, is what makes real mujadara taste the way it does.
⏱ 60 min🍽 4 servings
dinnerveganvegetarianmediterranean
Ingredients
- •1 cup brown lentils
- •1 cup rice
- •3 onions, thinly sliced
- •1/2 cup olive oil
- •1 tsp cumin
- •Salt to taste
- •2 tbsp chopped parsley, for garnish
Steps
- 1.Simmer the lentils in salted water for 10 minutes until just par-boiled, then drain, reserving a little of the cooking water.
- 2.Heat the olive oil in a skillet and fry the onions over medium-high heat, tossing occasionally, until deeply golden and crispy, about 15-20 minutes; transfer to a paper-towel-lined plate, reserving the flavorful onion oil.
- 3.Cook the rice with the par-boiled lentils, cumin, salt, and enough water (using the reserved onion oil in place of some of the water or oil) until tender.
- 4.Let sit undisturbed for 10 minutes, then garnish with parsley and top with the crispy onions before serving.