Today we are headed to Lebanon for recipe inspiration. Mujaddara. Mujaddara is a classic Middle Eastern dish that consists of rice and lentils, cooked together, topped with caramelized onions and herbs.
Commonly referred to as a ‘peasant dish’, this dish has been a staple dish for many communities for centuries, with the first recorded mention of mujaddara dating back to the 13th Century in Iraq! It’s with good reason this dish has stuck around for so long: It’s GOOD.
Simply, this dish is rice, lentils, and caramelized onions. There are a plethora of recipes out there, some with herbs, some without. Some direct you to cook the rice and lentils together, some have them cook separately. My recipe has you cook the rice and lentils together, and then cook the onions while the rice mixture is simmering away. Caramelized onions may seem like a labor of love, and while they are time-consuming, all they need is a stir every few minutes, and perhaps a splash of water to prevent burning. You do not need to stand over the stove watching them continuously, a la this polenta!
I used brown rice, as it provides more flavor, fiber, and complex carbohydrates into the dish. Especially if you are eating this as a main dish as I did, it’s important to find ways to incorporate as many vitamins and minerals as you can at every opportunity.
The herbs provide a major hit of herbaceous, vegetal deliciousness, but you can scale down to 1/2 cup to suit your preferences. I used a mix of parsley and cilantro (2:1), but feel free to use any combination you’d like! Whole cumin seeds are preferable, but if you only have ground cumin, just add that in with the salt and pepper instead of with the onions. If you’re feeling fun, top this with a fried egg! Mmmmm. At any rate, enjoy this classic. It’s lovely.
herbed brown rice mujaddara.
adapted from Bon Appetit.
4.5 cups vegetables stock or water
1 cup brown basmati rice
1 cup green or brown lentils, rinsed
1 bay leaf
1.5 teaspoons each sea salt, freshly ground pepper
2 tablespoons olive oil
2 large onions, thinly sliced
1.5 teaspoons cumin seeds
1 cup fresh mixed herbs (such as mint, parsley, and/or cilantro), chopped, divided
Bring broth to a boil in a large saucepan over medium-high heat. Add rice, lentils, and bay leaf and return to a boil. Reduce heat to medium-low, cover, and simmer until rice and lentils are tender, 35–40 minutes. Remove pan from heat and let sit 5–10 minutes (there should still be some broth remaining). If dry, add in a cup of additional broth and mix together. Discard bay leaf and season with salt and pepper and ground cumin if using instead of seeds. Set rice mixture aside.
While the rice and lentils are cooking, heat oil in a medium skillet over medium-low heat. Add onions and cumin seeds and toss to coat. Cook, stirring often and adding water to pan as needed to prevent burning, until onions are golden brown and soft, 35-40 minutes.
Mix half of onion mixture and half of herbs into rice mixture; season with salt and pepper. Top mujadarra with remaining onions and herbs. Serve with lemon wedges for squeezing over.
Makes 4-6 servings.
*Please use organic ingredients wherever possible*