Mujadara
Lentils and rice seasoned with cumin and topped with deeply browned onions. The total includes onion browning and a covered rest for the rice.
- Dairy-Free
- Gluten-Free
- lentils
- Mediterranean
- pantry
- rice
- Vegan
- Vegetarian
Part ofMoros & Mujadara Pantry Pair· 2 recipes
Part ofChicken Fajita Sub + Mujadara· 2 recipes
Shopping options
Check ingredients to include themPackage used · most used first
yellow onions, thinly sliced · 1.5 Pound
Kroger® Yellow Onion 3 lb Bag
50%
Details
dried brown lentils · 1 Cup
La Preferida® Lentils (Dry)
Sale
45%
Details
long-grain white rice · 1 Cup
Kroger® Enriched Long Grain White Rice
20%
Details
extra-virgin olive oil · 0.33 Cup
Kroger® Extra Virgin Olive Oil
16%
Details
ground cumin · 2 Teaspoon
Kroger® Ground Cumin Shaker
9%
Details
ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
fine sea salt · 1.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
Details
water, divided · 4.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- water-4 1/4 cups
- dried brown lentils-1 cup
- yellow onions-1 1/2 lb
- long-grain white rice-1 cup
- extra-virgin olive oil-1/3 cup
- ground cumin-2 teaspoons
- fine sea salt-1 1/2 teaspoons
- ground black pepper-1/2 teaspoon
Rinse the lentils and rice separately in a fine-mesh strainer until the water runs mostly clear; keep them separate.
Heat the olive oil over medium heat, then cook the onions with one-third of the salt until deeply browned. Use a large skillet and stir often, allowing about 25–35 minutes.
Add onions to hot oil carefully to reduce splatter.
Transfer the onions to a plate with a slotted spoon, leaving the oil in the skillet.
Simmer the lentils until partly tender but still holding their shape, then drain thoroughly. Use the water allocated to this step and start checking after 14–16 minutes. Do this while the onions brown, then return the drained lentils to the saucepan.
Add the rice, remaining fresh water, cumin, pepper, remaining salt and the reserved onion oil allocated to this step. Wait until the onions are browned and the lentils are drained; the fresh water supplies the rice-cooking stage.
Bring to a simmer, cover and cook over low heat until both rice and lentils are tender and the liquid is absorbed. Start checking after 16–20 minutes and continue gently as needed before the covered rest.
Lift the saucepan lid away from your face to avoid steam burns.
Remove from heat and let stand, covered, for 10 minutes.
Fluff with a fork, fold in one-third of the browned onions, and serve topped with the remaining onions.
How did it turn out?
Rating and review tools are unavailable right now.