Mujadarah Recipes

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MUJADARAH

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.

Provided by Annacia

Categories     Rice

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11



Mujadarah image

Steps:

  • 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.

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

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Steps:

  • Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  • Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  • Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
  • Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
  • Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
  • Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  • Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  • Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

MUJADDARA ARABIC LENTIL RICE

Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.

Provided by Osiris (Rodizer)

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11



Mujaddara Arabic Lentil Rice image

Steps:

  • Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
  • Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
  • Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.8 g, Fat 14.4 g, Fiber 12.2 g, Protein 11.6 g, SaturatedFat 2.2 g, Sodium 788.2 mg, Sugar 5.8 g

1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white rice, rinsed
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
¼ cup vegetable oil
3 white onions, sliced into 1/4-inch rings

MUJADARA

Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there-each country, possibly even each family, seems to have its own version.

Provided by Debbie Koenig

Categories     Vegetarian     Kid-Friendly     Dinner     Legume     Lentil     Simmer     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 7



Mujadara image

Steps:

  • 1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
  • 2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
  • 3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
  • 4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.

1/3 cup olive oil
4 or 5 large onions, halved and thinly sliced (use the slicing blade on your food processor, or a mandoline if you have one)
Salt and pepper
N/A freshly ground black pepper
1 1/2 cups brown or green lentils, sorted and rinsed
1 1/4 cups long-grain white rice
Plain yogurt or sour cream, optional, for serving

LENTIL RICE DISH (MUJADARAH ARABIC DISH)

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad.

Provided by Hommus

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8



Lentil Rice Dish (Mujadarah Arabic Dish) image

Steps:

  • Saute Onions with olive oil(stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
  • Place lentils,water,salt,and black pepper in different saucepan and cook over medium heat for about 20 minutes or until lentils are tender.
  • Add to lentils the uncooked rice,browned onions and cumin and mix. Cover and simmer for another 15 minutes or until water is absorbed and rice is tender.
  • Place Lentils Rice dish(mujadarah)in serving dish and garnish with 4 tablespoons of browned onions.
  • Mujadarah is best when served with Tomato salad. See my recipe for Tomato salad.

Nutrition Facts : Calories 266.4, Fat 14.3, SaturatedFat 2, Sodium 13.4, Carbohydrate 29.3, Fiber 5.8, Sugar 4.2, Protein 6.6

1 cup lentils
1/3 cup basmati rice
4 cups chicken broth or 4 cups vegetable broth
salt (to taste)
1/2 teaspoon black pepper
1 teaspoon cumin
1/4 cup olive oil or 1/4 cup vegetable oil
2 large onions, sliced 1/2 inch slivers

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