Ingredients
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2 cups Basmati Rice
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1 cup Black Lentils
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3 tablespoons Extra Virgin Olive Oil
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1 tablespoon Ground Cumin
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2 tablespoons Vegetable Oil
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2 big or 3 small, sliced Onion
Directions
This is one of my favourite recipes of all times.
I love rice, I love lentils and I love the Mediterranean taste of this simple dish.
It can be a casual or festive side dish or even a meal.
Mujaddara is also a very nutritious vegan dish.
Some or even most cook the rice and the lentils together. Since I don’t like mushy food and in particular mushy rice I rather cook them separately and bring together before serving.
Steps
1
Done
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Prepare the RiceHeat a medium saucepan. When hot add 2 tablespoons of canola oil. Add the 1.5 cups of rice and a flat teaspoon of salt, fry for 3-4 minutes. Add 3 cups of water (room temperature), stir lightly (once) and cover. When boiling (after about 5 minutes), lower the flame and wait for 10-13 minutes. |
2
Done
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Prepare the lentilsIn a medium saucepan place 2 spoons of vegetable oil and heat for a minute. Add 1 cup of lentils and 2 cups of water. Bring to a boil and lower the flame. * In case that the lentils didn't observe all the water just drain them. |
3
Done
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Browning the OnionsHeat a medium skillet, add 2 tablespoons of olive oil and 2 tablespoons of vegetable oil. |
4
Done
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CombineIn the skillet, combine lentils add a tablespoon of cumin and 4 tablespoons of olive oil. |
5
Done
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ServeSpread the hot rice in a bowl or a tray. Pour Mujaddara topping making a Mujaddara in the middle of the rice. Garnish with chopped parsley and roasted sliced almond. * Reheat the rice on a low flame for 7 minutes. If the rice is cold or out of the refrujuratoer pop it in the microwave. |