Mujadarra

• Vegan
• Gluten free

• Produce

  • 1/2 cup Brown lentils
  • 2 Vidalia or white onions, large

• Pasta & Grains

  • 1 cup Brown rice, short grain

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 3/8 cup Olive oil, Extra Virgin

• Liquids

  • 2 1/2 cups Water

Found on afamilyfeast.com

Ingredients

• 2½ cups water
• ¾ teaspoon kosher salt
• ¼ cup plus 2 tablespoons extra virgin olive oil, divided
• ½ cup brown lentils, sorted and rinsed
• 1 cup short grain brown rice (we recommend Lundberg brand)
• 2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
• ¼ teaspoon paprika

Directions

• In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
• Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
• While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
• Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
• Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)