Rice and Lentil Pilaf (Mujadhra)
We don't pretend to know much about Lebanese cooking...but we do know a thing or two about Mujadrah. This simple dish is a staple of Lebanese cuisine and we can't get enough of this simple pilaf. And when paired together, rice and lentils form a complete protein.
- 1/4 cup extra virgin olive oil
- 1 onion, diced
- salt and pepper, to taste
- 1 cup brown lentils
- 2 1/2 - 3 cups chicken stock
- 1 cup rice (it's not the traditional basmati, but we love the super-aromatic Creole Rose Rice)
In a saute pan with a lid, heat the olive oil over medium heat. Add the diced onion and saute until soft and translucent, about 8 minutes. Stir in the lentils and stock and bring to a boil. Reduce the heat and cover - cook for about 10 minutes. Stir in the rice and cover again - cook until both the rice and lentils are tender and the liquid is absorbed, another 10 - 15 minutes.
This is traditionally served topped with yogurt and fried onions. To make the fried onions, saute sliced onions in vegetable oil over high heat for 10 minutes or until well-caramelized, almost burnt.