1 cup Lentils, brown
¾ cup Rice, long grain
2 cups Onion, chopped
2 Tablespoons Cumin
1 Tablespoon Salt
2 Tablespoons Olive oil
4 cups Water
1 cup Onion, sauteed, for garnish
2 Tablespoons Parsley, chopped, for garnish
1. Add olive oil to 3- or 4-quart sauce pan or pot on medium heat. Then add onions, and cook 5-6 minutes until brown and caramelized.
2. Add rice and lentils to cooked onions, and stir. Add 4 cups of water, and stir. Add the salt, and stir again. Cover and let cook on medium/low heat for 40 minutes, stirring a few times.
3. Add cumin, and cook for another 15 minutes. Add another cup of water if necessary - cook until lentils are no longer hard.
4. Put mujaddara in a serving dish, and top with caramelized onions and parsley.
Steve Huff : Apr 19, 2014 – This is a Lebanese vegetarian dish, and high in protein and fiber.