This is a really delicious fragrant dish of rice, lentils, and onions – it isn’t spicy at all. It makes a great ‘Meatless Monday’ meal and it all comes together to make something amazing, nutritious, and satisfying.
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INGREDIENTS
4 tablespoons of olive oil
5 large white onions (sliced in thin rings)
½ tablespoon of ground allspice
½ tablespoon of ground cumin
225 g (1 heaped cup) of dried brown lentils (rinsed)
225 g (1 heaped cup) of wild rice (rinsed and soaked in water for approximately 20 minutes)
Salt and pepper
METHOD
1. Heat the oil in a large non-stick pan on medium heat.
2. Fry the onion rings for about 15 minutes, stirring regularly, until they caramelize and turn dark brown.
3. Do not have the heat set too high because onions burn easily.
4. Line a plate with a paper towel.
5. Remove half of the caramelized onions from the pan and place on the paper towel to drain off the excess oil.
6. Push the remaining onions off to one side of the pan, add the ground allspice and ground cumin, and roast the spices for 1 minute. Add the lentils and room temperature water to the spices until the lentils are covered by 1 cm (½ inch) of water. Turn the heat to low and simmer the lentils for about 15 minutes, or until cooked.
7. Mix in the uncooked rice with the lentils and add water until the rice and lentil mixture is covered by 1 cm (½ inch) of water. Salt and pepper to taste. Bring to a boil and then turn heat to low. Simmer the mujaddara for about 12 minutes, or until all the water has been absorbed and the rice is cooked.
8. Take the pan off the heat, cover, and let the mujaddara rest for 5 minutes.
9. Serve warm, accompanied by the reserved fried onions.
(Serves 6)
