Mejadra
Yield: 8 Servings / Level: Easy
Prep Time: 15 minutes / Cook Time: 30 minutes / Total Time: 45 minutes
Mujadara or mejadra, however you spell it, is one of my favorite items to order from the Mediterranean restaurants here in Ann Arbor, MI. These lentils and rice are so flavorful and filling while still feeling somehow light. This dish is all about the caramelized onions which adds a touch of sweetness pairing perfectly with the warm Middle Eastern spices we all love.
Ingredients:
1 cup green or brown lentils
1 cup jasmine or basmati rice
4 medium yellow onions
1 Tbsp ground cumin
1 Tbsp of Baharat or Lebanese 7 spice
3 Tbsp extra virgin olive oil
2 tsp salt
1 Tbsp freshly ground black pepper
Method:
Put the 1 cup of rice in a bowl or jar and cover with water, let soak. This ensures the rice will be very fluffy after cooked.
In a large heavy bottomed pan, heat the olive oil on medium-low heat.
Julienne the onions (cut into thin strips).
Slowly cook/caramelize the onions stirring often and add a pinch of salt after 10 minutes.
While onions are caramelizing, rinse the lentils in a colander or sieve.
In a large pot, add the 1 cup of lentils, 3 cups water, Baharat, cumin and pepper.
Bring to a boil then reduce heat to low.
Cover with lid and let simmer for about 10 minutes or until lentils are cooked through but still firm.
Drain and rinse the rice that was soaking.
Add rice and salt to the pot of lentils.
Put lid back on pot and continue to cook for another 10-15 minutes until rice is tender and fluffy. If the rice and lentil look a little dry and still are not completely cooked, add a little more water and continue to cook.
When the onions are a deep golden color, usually takes about 30 minutes, remove from pan and set aside.
Place the cooked lentils and rice into the pot where the onions were cooking.
Place most of the caramelized onions back into the pot, reserving some for garnish.
Gently mix together.
Taste and adjust seasoning if needed.
Enjoy!
