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Mujadara Recipe

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★★★★★

4.9 from 138 reviews

Mujadara is a hearty and comforting Middle Eastern dish combining tender lentils, fluffy brown rice, and sweet caramelized onions. This vegetarian and vegan-friendly recipe features fragrant cumin and aromatic bay leaves for deep flavor. Perfect as a wholesome main course or side, this Mujadara is simple to prepare, nutritious, and satisfying.

Ingredients

Scale

Grains and Legumes

  • 1.5 cups green or brown lentils
  • 1 cup brown rice (or white rice, see notes)

Vegetables and Aromatics

  • 5 small-medium onions (sliced) – typically 2 yellow onions and 3 red onions

Liquids and Seasonings

  • 5 to 5 1/2 cups water (divided as per instructions)
  • 1 tbsp vegetable bouillon powder
  • 1 1/2 tsp salt, divided
  • 1 tsp ground cumin
  • 2 bay leaves
  • Black pepper, to taste
  • 2 tbsp olive oil

Instructions

  1. Prepare brown rice: If using brown rice, soak it in water for 20 minutes, then drain. This helps achieve a better texture. (For white rice, follow the notes section in the original recipe.)
  2. Cook brown rice: Combine the soaked brown rice and 2 1/2 cups water in a large pot and bring to a boil. Stir in the vegetable bouillon powder, 1 teaspoon salt, black pepper to taste, and 2 bay leaves. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
  3. Soak lentils: While rice cooks, soak the lentils in cold water, then drain. This step helps the lentils cook more evenly and quickly.
  4. Slice onions: Slice the onions while the rice cooks. A mix of yellow and red onions is recommended but you may use either type alone.
  5. Add lentils to rice: After 20 minutes, add the drained lentils and 3 cups of water to the pot. Stir gently to combine, cover again, bring to a boil, then reduce heat and simmer for 25 minutes.
  6. Caramelize onions: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and stir. Reduce heat to medium, cover the skillet, and cook onions for about 10 minutes. Uncover, add ground cumin and remaining 1/2 tsp salt, and cook uncovered for an additional 5-10 minutes, stirring occasionally until onions are golden brown and caramelized. Increase heat slightly if a crisper texture is desired.
  7. Check lentils and rice: After 25 minutes, check if lentils and rice are tender. If not, continue simmering a few more minutes. Then turn off heat and keep covered for best texture.
  8. Combine and serve: Remove bay leaves from the rice and lentil pot. Stir in about two-thirds of the caramelized onions. Reserve the remaining onions for garnish. Serve in bowls topped with dairy-free yogurt, reserved onions, and fresh herbs like parsley or cilantro for a flavorful finish.

Notes

  • For white rice: Use the same method but adjust water to 2 cup for rice cooking stage and reduce simmer time to about 15 minutes before adding lentils.
  • Soaking lentils and rice helps cook them evenly and prevent mushiness.
  • Vegetable bouillon powder adds depth of flavor but can be substituted with vegetable stock if preferred.
  • Serving size depends on appetite but this recipe yields about 4-6 servings.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
  • Optional toppings include a dollop of dairy-free or regular yogurt and fresh herbs for added freshness.

Keywords: Mujadara, Lentils and Rice, Middle Eastern Recipe, Vegan Dinner, One Pot Meal, Caramelized Onions

Find it online: https://dailysimplerecipe.com/mujadara-recipe/