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Mujadra (Rice, Lentil, and Caramelized Onion Pilaf)

PREPARATION

20 min(s)

COOKING

35 min(s)

TOTAL

55 min(s)

SERVES

4

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Ingredients


1 cup brown rice (soaked)

1 cup brown lentils

2 1/2 cups water

4 onions

3 tablespoons extra virgin olive oil

1 teaspoon cumin powder

1/2 teaspoon turmeric (powder)

1/2 teaspoon cinnamon (powder)

Sea salt to taste

Black pepper to taste

Introduction

Any recipe calling for extra cumin and turmeric is a great recipe for healthy eating. Cumin aids in digestion and helps to keep your skin clear and healthy, while turmeric is great for the liver and eye health while also working as a natural anti-inflammatory. This filling dish is also full of fiber and protein. Serve it with tahini dressing to complete the middle east experience.

Preparation

Soak the rice for one hour, meanwhile, bring 5 cups water to boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes and drain.
Cut the onions into julienne strips. In a large pan, add the olive oil, heat and add the cut onion when the oil is hot. Leave the onion simmering on low heat with lid, stirring occasionally, until the onion becomes golden brown and caramelized.
Remove half of the onions and set them aside to top the pilaf after cooking.
Add the cumin, turmeric and cinnamon, salt and pepper to the pot with the remaining onions. Sauté for about one minute to lightly toast the spices.
Add the drained rice and the cooked lentils and 2/12 cups of water to the pot, stir well and cover the pot with a lid. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid (around 30-35 minutes).
Turn the heat off and let it rest for 10 minutes without removing the lid.
Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions.
Serve warm with tahini dressing and your choice of salad.
Dairy Free
Dinner
Gluten Free
Low Cholesterol
Vegan