Mujaddara (Green lentils and rice)
This simple middle Eastern dish, known as mujaddara or jadarah is made with rice, caramelised onions and green lentils.
Ingredients
Serves: 8
- 200g dry green lentils
- 475ml water
- 4 tablespoons olive oil, divided
- 180g basmati rice
- 1 large onion, chopped
- 3/4 teaspoon salt, or to taste
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Place the lentils into a pot and cover with the water. Bring to the boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
- Heat 2 tablespoons olive oil or vegetable oil in a pan over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to the boil; cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid) until the rice is tender, about 15 minutes more.
- Meanwhile, heat the remaining 2 tablespoons of oil in the pan over medium heat. Stir in the onion; cook and stir until the onion has softened, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelised onion and season with salt.
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Reviews & ratings
Average global rating:
(18)
Reviews in English (14)
Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-like flavor is just an added boost; and caramelized onions (the miracle vegetable!) are fabulous! We'll be making this one again. (Didn't have Basmati rice the first two times I made this; used jasmine the first time and good old Uncle Ben's converted long-grain the second time. Both worked exceptionally well!) - 13 Jun 2011 (Review from Allrecipes US | Canada)
I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste. - 08 Jun 2011 (Review from Allrecipes US | Canada)