This is a Lebanese recipe for tasty lentils and rice. You can make it with brown or white rice. Although I usually prefer white rice in other dishes, brown rice tastes particularly nice in this recipe.
6 people made this
4 tablespoons olive oil
100g brown rice
1/2 teaspoon salt
1/4 teaspoon ground allspice
Freshly ground black pepper
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Chop 1 onion finely. Heat 2 tablespoons of olive oil in a medium saucepan and fry the onion for 5-7 minutes until it is lightly browned.
Rinse lentils and rice under cold water and allow to drain. Pour into the saucepan and continue stirring for 2-3 minutes. Add water, salt and allspice. Bring to the boil, then reduce temperature and cover. Cook for 1 to 1 1/2 hours, checking from time to time that there is enough water in the pot. If necessary, add a little bit bit more.
In the meantime, cut the remaining onions into thin rings and fry in 2 tablespoons of olive oil for 15 minutes until golden brown.
Remove the finished Mujaddara from heat and let it stand for 10 minutes, then break it up with a fork and mix with the fried onions.