Mujadara (Middle Eastern) Recipe
by Danielle Hamdan
(Dayton, OH)
Editor's Note: I'm a rather new convert to lentils, so I'm not sure if I'll like this or not (haven't tested it yet), but it does sound intriguing, and easy! And I found quite a few positive comments about this traditional Lebanese dish on the Web, so definitely an ethnic recipe to consider...
Mujadara
Ingredients:
2 cups parboiled rice (Uncle Ben's)
1 cup green/brown lentils
1 large onion
Salt to taste
Good dash of olive oil
Middle eastern spice, any spices you want really; it is a versatile dish
Directions:
Rinse and soak the lentils for 10 minutes. Bring 3 1/2 cups of water to a boil, add rice, cook as directed. In a separate pan, boil lentils with water, and salt. When rice is done, fluff with a fork and add salt, oil, and spices. Drain lentils and add to the rice. Fluff well.
Next, saute oil and onion sliced thin until caramelized. Serve the onions over rice and lentil mixture.
This dish may be served with plain yogurt on the side (I personally add a pad of butter instead).
Personally, I think this dish would be even better made with brown rice, especially if you're using it as a main course. It'll give you that little bit of extra protein and be much healthier than white rice.
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