Mujadera

Lebanese Rice & Lentils

Ingredients:

Rice & Lentils

  • 2 cups basmati rice

  • 1 cup green/brown lentils

  • 1 TBSP oil (coconut or canola work well)

  • 1 tsp salt

  • 2 1/4 cups water (or more if using brown rice)

Sauce

  • 1 cup sour cream

  • 1 small cucumber, finely grated

  • 1 clove garlic, minced

  • salt to taste

Caramelized Onions

  • 1 TBSP Olive Oil

  • 3 Onions, sliced into thin rings or half rings

Directions:

  1. Heat a medium to large frying, add olive oil.

  2. Once oil is warmed, add onions and cook, stirring occasionally, slow and low to caramelize while preparing the main dish-20 to 40 minutes until dark golden brown, or blackened if you prefer.

  3. Add 1 cup of lentils to a sauce pan and add just enough water to cover/immerse the lentils. Cook on medium heat until they've plumped slightly, a few minutes.

  4. Add rice, water, oil, and salt. Swirl once or twice gently to combine ingredients then cover with a lid and reduce heat to very gently simmer until all liquid is absorbed, about 10 minutes-do not stir again!

  5. While rice is cooking, make the sauce by combining all sauce ingredients and mixing well.

  6. Once liquid is absorbed, remove lid, and turn off heat. Fluff with a fork.

  7. Serve with onions and sauce on top.

I also like to top with any of the following I have on hand:

  • small cubes of avocado

  • sesame seeds

  • chopped tomato

  • parsley

**You can also make this recipe by adding spices and seasonings or chicken broth/bouillon cubes to the water when cooking the rice. I use: turmeric, dried onion flakes.

**To substitute brown rice, increase the amount of water to 3 cups and increase cooking time accordingly.