Mujadarra Rice

  • Difficulty: Medium
  • 50 minutes
  • 4 servings

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.

Ingredients Needed for Mujadarra Rice

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

How to Cook Mujadarra Rice

  1. Thinly slice julienne one of the onions and chop the other one. Set aside the julienne sliced onion.
  2. 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. Add the rice and pour about one cup of water. Bring to a boil, reduce the heat, and simmer for 20-30 minutes.
  4. 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. Cook the onion until browned and caramelized.
  6. Serve it on top of the rice.

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