Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moujadara - brown lentils and rice with fried onions. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper.
Moujadara - brown lentils and rice with fried onions is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moujadara - brown lentils and rice with fried onions is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook moujadara - brown lentils and rice with fried onions using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Moujadara - brown lentils and rice with fried onions:
- Get With the same glass
- Take 1 glass brown lentils
- Make ready 1 glass basmati rice
- Take 2 small onions finely chopped
- Get 1 teaspoon cumin
- Prepare Olive oil
- Prepare Salt
- Take Water
- Make ready For the topping
- Get 2 large sliced onions
- Make ready Flour
- Make ready Salt
- Take Pinch cumin
Mujaddara used to be served as a celebration dish but without meat it was considered a meal for poor people. While the lentils and rice are cooking together, fry the chopped onions until their golden brown and fry the sliced onions until they're crispy and caramelized. And when I'm in a hurry and just cooking for the kids, I leave out the caramelized onions toppings. Mujaddara, the rice and beans of the Middle East, is a hearty one-dish vegetarian rice and lentil pilaf containing large brown or green lentils and crispy fried onion strings.
Instructions to make Moujadara - brown lentils and rice with fried onions:
- After washing the lentils very well, put them in a pot, cover with water and boil them for 15 minutes.
- While cooking the lentils, start frying the finely chopped onion in olive oil
- After 15 minutes when the lentils are 80% cooked strain them then put them in the pot again, the rice, the salt, the cumin, and the fried onions. Mix once or twice to combine all the ingredients then cover with water, put the lid on and cook on a low to medium heat for around 15 minutes (until the water evaporates)
- In the meantime, put olive oil in a frying pan with the onion slices and sprinkle some flour mixed with cumin and a bit of salt and fry until golden brown. Then put the onions on a plate and use some kitchen roll to soak up the oil and make the onions crispy
- Check the rice and lentils, if they’ve absorbed all the water it means they’re cooked (make sure you don’t burn them though). Remove the lid and leave for 5 minutes before serving
- Serve with crispy onions on top and enjoy your meal ❤️
- Could be served with yogurt on the side.
Heat the olive oil in a large skillet over medium heat. For this meatless version, we're serving up these smoky, cumin-scented lentils with a fried egg, spicy harissa , and toasted pine nuts, and calling it a meal perfect for any time of day. Meanwhile, the onions are fried until crisp and deeply caramelized—almost burnt, really—to coax out a savory bittersweet flavor. Serve hot, warm or at room temperature with a dollop of plain yogurt. Add the water, green lentils, and salt to the large pot.
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