Hi! Did you have a nice weekend? Did you celebrate the Mothers in your life yesterday? Where you able to give them face-to-face or over-the-wire love?
What about you? Are you a Mom? Did your heart swell with love and gratitude? I hope however you spent your weekend, it was wonderfully sweet. And now that it's Monday, why don't we continue the sweetness of the weekend with a delicious dish. Although it's not sweet, it is amazing! Mujadara! I love it so! It's a Middle Eastern/Mediterranean offering that I know you'll find to be absolutely scrumptious.
Mujadara recipes vary from region to region, however, lentils and rice are almost always included in each. With our recipe, we're beautifully seasoning a pot of lentils and rice with cumin and cinnamon. Then we top the heaping mound with glorious caramelized onions. Holy moly! Not only is this dish super tasty, it is meat free and very economical. Win, win, win!
Make it for your main dish tonight and serve with pita and hummus. Or use it as a side and serve it with just about everything! Enjoy!
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Here's our recipe:
Mujadara (Lentils and Rice)
(4-6 servings)
(4-6 servings)
2 T oil
2 medium onions, halved and sliced
1 t cumin
1/2 t cinnamon
3/4 t salt
1/2 C lentils (I used green lentils)
1/2 C brown rice
2 1/2 + C water or vegetable broth
Prepare your caramelized onions first by heating the oil in a large sauté pan over medium-low heat. Add your onions and stir to coat in the oil. Sauté onions until soft and carmel in color, about 30 minutes. Spoon onions out of the pan (leaving any oil that remains in the pan) and place in a bowl for later use.
In the same pan you used for your onions, over medium-low heat, sprinkle in your cumin, cinnamon, salt, lentils and rice. Stir all ingredients to coat in the remaining oil, add a touch more oil if the pan is too dry. Allow lentils and rice to toast slightly in the pan, about 2-3 minutes. Now add your vegetable broth and bring to a boil. Reduce heat to simmer, cover pan with a lid and allow the lentils and rice to cook until tender, approximately 45 minutes. Check your liquid during the cooking process, you made need to add more.
When ready, spoon your mujadara into a bowl and top with a generous helping of your caramelized onions. Enjoy!
Prepare your caramelized onions first by heating the oil in a large sauté pan over medium-low heat. Add your onions and stir to coat in the oil. Sauté onions until soft and carmel in color, about 30 minutes. Spoon onions out of the pan (leaving any oil that remains in the pan) and place in a bowl for later use.
In the same pan you used for your onions, over medium-low heat, sprinkle in your cumin, cinnamon, salt, lentils and rice. Stir all ingredients to coat in the remaining oil, add a touch more oil if the pan is too dry. Allow lentils and rice to toast slightly in the pan, about 2-3 minutes. Now add your vegetable broth and bring to a boil. Reduce heat to simmer, cover pan with a lid and allow the lentils and rice to cook until tender, approximately 45 minutes. Check your liquid during the cooking process, you made need to add more.
When ready, spoon your mujadara into a bowl and top with a generous helping of your caramelized onions. Enjoy!
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