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Mujadarra

Posted April 5, 2010 by Chef Molly
The caramelized onions added to this simple rice and lentils dish is what makes it crave worthy. I like to make a vat of this and use it for lunches and side dishes throughout the week. The trick to caramelizing onions is low and slow, and not too much stirring. You need patience, but it's worth it!

Posted in : Cuisines :
  • Prep Time :
    10 min
  • Cook Time :
    40 min
  • Ready Time :
    50 min

Servings

Ingredients

  • 5 whole onions
  • 1 cup lentils
  • 1 cup uncooked rice brown or white
  • 3 cups vegetable stock
  • 1/2 tablespoon salt
  • 3 1/2 tablespoons olive oil

Directions

  • Dice 3 onions and saute in 3 tablespoons olive oil in a saute pan until brown. Set aside.
  • In a large saucepot, bring stock and lentils to a boil. Reduce to low, cover and simmer for 15 minutes.
  • Add onions and rice to lentils, and continue cooking for 20 minutes, or until rice and lentils are soft. Remove from heat and allow to remain in pot for a few minutes to absorb any remaining water.
  • While rice and lentils are cooling, slice the remaining two onions into rings. Cook onions in 1 1/2 tablespoons olive oil until caramelized and brown.
  • Place rice and lentils on serving plate and top with sauteed onion rings.
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