Thursday, October 23, 2008

Mujadara


Ingredients
3 cups of dry lentils
1 cup of long grain or brown rice
1/2 cup of olive oil
4 onions, peeled
6 cups water or low-sodium vegetable stock
1 teaspoon salt
1/2 teaspoon of ground black pepper
1/2 teaspoon ground cumin
Cayenne pepper to taste (optional)
Directions
Begin by carefully rinsing the lentils. Drain and set aside.
Dice two of the peeled onions. Set aside with the rice and lentils.
Take the two remaining onions, and then cut into slices about 3/4 inches thick. Cook in the olive oil on medium-high heat until golden brown (about ten minutes). Remove with and set aside on a paper-towel covered plate to drain. Do not get rid of oil.
Sauté the diced onions in oil until they’re soft. Add the rinsed lentils - beware of splattering. Stir together and toast the lentils for two or three minutes. Add the water and all the seasonings. Bring to a boil, and then allow to simmer for about ten minutes. The lentils should become tender.
Add the rice to your simmering pot. Cook about 25 minutes or until the rice is done. White rice will cook faster than brown varieties.
When the rice is done, transfer the finished pilaf to a serving plate or bowl. Top with the onions.

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