Lentils and Rice with Fried Onions (Mujadarrah)
Different types of rice and lentils take different amounts of water and cooking time. You have to make adjustments according to what you're using, as well as spicing it up to taste.
This is how I make this with brown rice and green lentils: Heat 1/3 cup olive oil in soup pot (appr.5 quart) add 1 teasp cumin seeds, 4 pods cardomon seeds, cracked black pepper, teasp tumeric and 3 or 4 sliced onions-1/4 thick. Cook on medium heat uncovered, stirring a couple times for about 15-20 minutes. I stir in 3/4 brown rice, and minced garlic, and toast for about a minute and then add about 4 1/2 cups boiling water and 1 cup lentils and simmer covered on low for about 40 minutes, checking after 30 minutes. Add salt after cooking.
I love this recipe enough to make this simple. If you change rice or lentil types the water and time will need to be adjusted. I still check after 30 minutes to be sure there is just enough water and keep covered after turning off the heat. I add frozen peas when almost done.
1 user found this review helpful
Oct. 16, 2014