Mujadarra Rice

Mujadarra Rice is a Middle Eastern side dish that brings together rice and lentil in a delicious way. And you just know it's Middle Eastern-inspired when you feel the delicate scents of cinnamon and cumin. And, by the way, the caramelized onion on top really makes this dish shine.
Mujadarra Rice is a Middle Eastern side dish that brings together rice and lentil in a delicious way. And you just know it's Middle Eastern-inspired when you feel the delicate scents of cinnamon and cumin. And, by the way, the caramelized onion on top really makes this dish shine.

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Ingredients

2 onions
½ cup vegetable oil
7 ounces of lentils
3 cups of vegetable stock
7 ounces of rice
1 cup water
1 teaspoon cumin powder
1 teaspoon cinnamon

Ingredients

Steps

1
Done

Thinly slice julienne one of the onions and chop the other one. Set aside the julienne sliced onion.

2
Done

Heat 2/3 of the vegetable oil in a saucepan over medium heat and add the chopped onion. Stir and cook until it softens. Add the lentils and give it a good stir. Pour the vegetable stock, season with salt if necessary, and bring it to a boil.

3
Done

Add the rice and pour about one cup of water. Bring to a boil, reduce the heat, and simmer for 20-30 minutes.

4
Done

Meanwhile, heat the remaining oil in a skillet over medium heat. Add the thinly sliced onion, cook it until it starts to get golden, then season it with cumin powder and cinnamon.

5
Done

Cook the onion until browned and caramelized.

6
Done

Serve it on top of the rice.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

387 kcal
Calories
13 g
Protein
10 g
Fat
64 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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