Brown Rice Mujadara

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  • 2 cups green lentils
  • 1 cup brown rice or basmati rice
  • 2 onions 1 ½ chopped, ½ sliced
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp black pepper
  • 5 ½ cups water
  • 2 tbsp olive oil
  • plain yogurt (optional)
  • parsley (optional)
  • In a large pot, boil the water. Once boiling, add the lentils and cumin, and give it a stir before placing a lid on the pot. Lower the heat to a simmer, and cook the lentils for 15 minutes. After 15 minutes, add the rice to the same pot, place the lid back on, and simmer for another 15-20 minutes or until all the water is absorbed and lentils and rice are cooked through.
  • Meanwhile, heat 1 tbsp of olive oil over medium-high heat. Cook the chopped onions until the edges are crisped, stirring minimally so that they char, about 20 minutes. Remove the charred onions and set aside. Then, pour the remaining oil in the skillet and add the sliced onion. Turn the heat to medium-low, and let the onions do their thing until they caramelize. Watch the heat as needed so they don’t absorb the oil too quickly.
  • Stir the charred onions into the lentil mixture, and season with salt and pepper. Top with yogurt, fresh parsley, and the caramelized onions.
Prep Time: 5 minutes
Cook Time: 30 minutes