Mujadara, one of the most delicious dishes you’ll ever try. Its distinct flavor makes me want to have it every day and it’s ready in just 30 minutes.
For the mujadara:
1 tbsp extra virgin olive oil
4 cloves of garlic, sliced
2 tsp ground cumin
½ tsp ground black pepper
1 cup long-grain white rice (185 g)
3 cups water (720 ml)
1 tsp salt
1 and ½ cups canned or cooked lentils (300 g)
¼ cup fresh parsley (15 g), chopped
For the caramelized onions:
¼ cup extra virgin olive oil (4 tbsp)
2 onions, julienned
¼ tsp salt
⅛ tsp ground black pepper
Heat the oil for the mujadara in a large skillet and when it’s hot, add the garlic, stir, and cook over medium-high heat until golden brown, stirring frequently.
Add the cumin and the pepper, stir, and cook for 1 minute, stirring frequently.
Incorporate the rice, stir, and cook for 1-2 minutes, also stirring frequently.
Add the water, stir, bring to a boil, and then simmer uncovered for 15 to 20 minutes or until the water is absorbed and the rice is fully cooked.
In the meantime, cook the caramelized onions. Add the oil to a skillet, and when it’s hot, add the onions, then fry them for about 15 minutes, stirring frequently until caramelized. Finally, season with salt and pepper. Set aside.
Once the rice is cooked, add the salt and the lentils, stir until well combined, and cook for 1-2 more minutes, stirring occasionally.
Remove from the heat and add the caramelized onions and the parsley on top.