This is wonderful Middle Eastern comfort food with many variations depending on how the family fixes it. Some recipes call for more lentils than rice or vice versa. Some recipes call for the onions to be chopped, and others cook the lentils and rice separately. Personally, I love the nutty flavor that you get from sauteeing the rice and lentils.
Mujaddarah (Rice with Lentils)
From a fellow Aramcon in Saudi Arabia (can't remember who).
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Servings: 6
Calories: 371kcal
Ingredients
- 4 tablespoons olive oil
- 1 medium onion sliced into thin rings
- 1/2 cup lentils brown or green
- 2 cups basmati rice
- 4 cups boiling water
- 1/2 teaspoon kosher salt
Instructions
- Pick through the lentils, removing any stones or discolored seeds. Rinse well and drain thoroughly.
- Rinse the rice thoroughly until the water runs clear. Drain thoroughly.
- In the 6 quart pot, saute the onions in the olive oil until the onions are translucent and have a few flecks of brown.
- Add the rice and lentils and cook, stirring, for 3 minutes.
- Add the water and salt. Bring to a boil, then reduce heat to low. Cover pot and simmer for 45 minutes.
- Remove pan from heat and remove lid. Place two paper towels over the rim of the pan and replace lid. Allow to sit for 10 to 15 minutes before serving.
Notes
Recipe Notes:
Total time includes 15 minutes of rest time after cooking.
Nutrition
Calories: 371kcal | Carbohydrates: 61g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 250mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
One of my favorite essays on food is by Charles Simic called Food and Happieness. He’s a poet who writes some of the best essays of our time. I think you would love it.
Be well.
David
Thanks for the tip, I’ll definitely check out the essay!
Andrea