Lentil & Rice Pilaf with Caramelized Onions ~Mujadara
A delicious, aromatic, hearty, lentil-rice pilaf with caramelized onions and delicate spices. This pilaf is called Mujadara’ and is enjoyed all across the Levantine region.
Ingredients
- 1 cup green lentils, rinsed
- 1 cup basmati rice, rinsed
- ⅓ cup e.v olive oil
- 3-4 medium onions, sliced thinly
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp ground all spice
- 1 tsp ground cinnamon
- ¼ tsp ground turmeric
- 1 tsp sea salt or to your taste
- 1 tsp freshly ground black pepper or to your taste
- 1½-1¾ cups water or broth
Instructions
Lentils
- Place the lentils in a small saucepan and add water to cover the lentils by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes, with still some bite and shape, we'll finish cooking with the rice. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
Onions
- Add 3/4s of the olive oil to a large, thick-bottomed pot, dutch oven or cocotte. Warm the olive oil over medium heat. Once warm, add the sliced onions and sprinkle a little salt, stir to coat with the oil evenly. Cook the onions for a total of 18-20 minutes, stirring often, or until the onions are a deep orange-golden with edges of dark caramelization. (Set a timer for 20 minutes if needed)
- If the onions start to brown before the 10-minute mark, you may want to drop the heat. They should develop color around 12-15 minutes. (So go slow and low).
- Stir the onions often so that they don't burn. Transfer the onions to a plate lined with a paper, leave the excess oil in the pot. We will cook the rice in this aromatic oil.
Rice and Assembly
- Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add the remaining olive oil). Very gently sauté the rice just enough to coat the oil to the rice and the rice turns opaque.
- Add the lentils, half the caramelized onions to the pot. Add all the spices; cumin, coriander, turmeric, allspice, cinnamon, salt and pepper. Add 1 1/2 cups of water or broth and allow the liquid to come to a boil rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes.
- Take the pot off the stove. Sprinkle the remaining caramelized onions to the top of the rice. Cover with a lid and allow the rice to rest for 10 minutes (making sure the heat is turned OFF. Gently fluff and mix in the onions into the rice before serving. I like a little garnish of rose petals and chopped parsley. Enjoy!!
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