Mujaddara
the middle eastern lentil rice
Ingredients
main ingredients
- 1 cup rice long grain or brown rice
- 1 cup brown lentils
flavourants
- 1 tbsp olive oil
- 1 tbsp cumin seeds
- salt to taste
- 2-3 cloves
for the topping
- 1 tsp olive oil
- 1 medium Onion yellow variety
- a pinch of salt
- 1/4 tsp cumin seeds
Instructions
- Wash and soak the lentils in a bowl for about 30 minutes
- Peel and slice thin the yellow onion and set aside
- In a small flat pan add 1 tsp of olive oil and the sliced onion.
- Roast the onion on a slow heat, as it starts browning add a pinch of salt and a few cumin seeds. Once it is well caramelized, remove from heat and set aside.
- Wash the rice and keep aside
- Into a heavy pan/ pressure cooker / instapot add the olive oil, followed by the cumin seeds and cloves
- As the cloves and cumin become aromatic, drain and add the lentils and rice and saute for a minute.
- Add 3 cups of water if using the pressure cooker.
- Add salt and mix well.
- Pressure cook for 3 whistles or for 10 minutes on medium
- Remove from heat. Open when the pressure is released naturally and fluff the rice
- Serve hot topped with the roasted onion and with a dollop of tzatziki and marinated olives.
Notes
To make this in the instant pot
It is best to soak the lentils for 30 minutes so the rice and lentils cook evenly in the instant pot. it takes 6 minutes on high with natural pressure release for the recipe to be perfect
To meal prep
Mujaddara stays well in the refrigerator for 3-4 days. Personally, I do find it easier to make it fresh than freezing this recipe as it does not thaw evenly and I am not fon of the rice texture when thawed.
Nutrition
Calories: 490kcalCarbohydrates: 90gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 202mgPotassium: 678mgFiber: 23gSugar: 2g
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