Recipe by Annacia
Mujadara is a classic Middle Eastern pilaf of rice, lentils and caramelized onions. I make this all the time because it is so nutritious and satisfying. Make a big batch and you can eat it for days. Everyone loves it.
Top Review by rpgaymer
This is an awesome vegetarian meal. The caramelized onions are really the only topping you need, but I did also serve it with yogurt and chutney. I cooked all three components at the same time, so everything came together rather quickly. It was filling and perfectly seasoned.
- 3 lbs white onions, sliced moderately thin
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1⁄2 cup vegetable broth
- 1 1⁄2 cups brown lentils (not red lentils or french lentils!) or 1 1⁄2 cups green lentils (not red lentils or french lentils!)
- 2 cups brown rice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon saffron
- salt and pepper
- flat leaf parsley, for serving
Directions See How It's Made
- Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions.
- Set heat on medium-low and stir occasionally until very soft, about 45 minutes then turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.
- Deglaze pan with the veggie broth and stir into the onions to get more flavor. See “caramelized onions” in Joy of Cooking for a more thorough description of the process if needed. If pressed for time you can do a higher heat version of this but the results won’t be as tasty.
- Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don’t want them still crunchy , but you definitely want to retain their shape. We aren’t making lentil soup here. Some folks cook the rice and lentils together but I don’t think that gives you enough control over the texture.
- When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
- To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.