MEJADRA – Middle Eastern Rice and Lentils

Ingredients:

  • 1 large onion, diced (or cut to very thin rings)
  • Oil (I use canola, olive oil is OK)
  • 1 cup green lentils
  • 1 cup rice (white or brown)
  • Salt
  • Black pepper

How to:

Fry the diced onion in the oil, on low heat until it’s beautifully caramelized to a beautiful brown color. It may take 1-15 minutes, don’t rush it, keep the heat low, stir every few minutes.

When the onions are ready, remove half of them to a bowl. To the pot add the rice and the lentils and salt. Add water (see note below) and cook for until ready (see note below). Add black pepper, mix. Serve with the reserved onions on top.

Serve as is as a side dish. Can top with yogurt for extra deliciousness.

Notes:

  • You can, but don’t have to, soak the lentils for a few hours before cooking. I always do*.
  • If lentils are soaked – add 2 cups water. If lentils are dry – use 2 3/4 cups water.
  • If using white rice – cook for 20 minutes.
  • If using brown rice cook for 40 minutes.
  • You can continue cooking for another 15-20 on very low heat and hope the bottom turns crispy delicious.
  • You can also add cumin and/or allspcie.
  • You can a diced tomato or a tablespoon of tomato paste.

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