Description
Mujadara is a classic Middle Eastern dish of cumin-scented brown rice and lentils with caramelized onions and garlicky yogurt.
Ingredients
Scale
For the Mujadara
- 1 cup brown basmati rice* (see note below)
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons cumin seeds*
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper
- 1/8 teaspoon ground cinnamon*
- 1/2 cup green lentils
- 1 large or 2 medium yellow onions, thinly sliced
For the Yogurt Sauce
- 2 cups unsweetened yogurt (vegan or dairy)
- 2 small garlic cloves, crushed, grated, or very finely minced
- 2 tablespoons lemon juice
- 1/2 cup roughly chopped fresh herbs (like cilantro, dill, mint, and/or parsley)
- Pinch of salt
Instructions
- Start by putting the kettle on to boil water; you’ll need 2 3/4 cups.
- Place the rice in a mesh strainer and rinse under running water.
- Transfer the rice to a large skillet over medium heat. Toast until completely dry, stirring frequently, about 2 minutes. Then add 1 tablespoon oil, 1 1/2 teaspoons cumin seeds, 3/4 teaspoon salt, a few grinds of black pepper, and 1/8 teaspoon cinnamon. Stir to combine and toast until the rice smells nutty, 1 to 2 minutes more.
- Place the lentils in the mesh strainer and rinse under running water. Stir the lentils into the rice.
- Add 2 3/4 cups boiling water (careful, it may sputter). Cover tightly with a lid, reduce the heat to low, and simmer very gently until all the water is absorbed, 30 to 35 minutes. (DO NOT STIR during simmering or it will turn out mushy.)
- Meanwhile, heat the remaining 2 tablespoons of oil in a separate large skillet over medium heat. Add the onions and cook, stirring frequently, until they’re browned and crispy in places, 15 to 20 minutes.
- When all the water is absorbed by the rice and lentils, turn the heat off and leave the pan covered to steam for 10 minutes more (still not stirring).
- Lastly, make the sauce by stirring together all the ingredients.
- To serve, transfer the rice and lentils to a platter and top with the onions. Serve with the yogurt sauce on the side.
Notes
- Don’t have brown basmati rice? Use regular long grain brown rice, or white basmati rice.
- You can sub cumin seeds with ground cumin.
- A pinch of cinnamon works well with the sweetness of the onions. If you don’t have any, just skip it.
Nutrition
- Serving Size: 1/4 of the recipe (without sauce)
- Calories: 330
- Sodium: 237 mg
- Fat: 12.3 g
- Carbohydrates: 48.9 g
- Fiber: 10.1 g
- Protein: 9.6 g
