I cannot let anybody stroll by my thoughts with their soiled ft.
Initially, I can actually say I’ve by no means met a bowl of lentils and rice I didn’t like. Final yr, I spent fairly a little bit of time considering of latest inventive methods to cook dinner rice and lentils collectively, which culminated on this scrumptious meal that has been a well-liked one on the weblog (even whether it is only for that scrumptious sauce).
However I can actually say this recipe could be the most effective motive to maintain rice stocked in the home, one thing I’ve tried in useless to keep away from these previous few years given it’s all however not possible to supply it domestically. However even I’ve obtained to confess I nonetheless love a heat bowl of rice – white or brown, it’s comfortable comforting texture is typically simply the ticket for a hungry stomach. The household undoubtedly loves it too, so it’s at all times in our pantry in a number of varieties, although it definitely will get loads much less play in the home as of late. This conventional Lebanese lentil and rice dish was shared with us at GRAIN right here by our pal The Dallah, one of many many gifted Vancouverites we’ve met and collaborated with this yr. Dallah created 3 superb recipes for us this spring, and we not too long ago revealed this because the final of the collection on our Journal. Dallah’s recipes are extensions of who he’s, a Lebanese born expertise who’s recipes carry us to far-off locations, nearly like we’re there with him as he grew up. With just a few easy steps and substances you’ll have already got readily available, there’s one thing actually particular about his meals. I like to recommend visiting his web site for extra of his particular recipes and delightful photos, and for those who’re fortunate sufficient to stay in Vancouver, comply with him on Instagram to see for those who can catch considered one of his pop-up meals occasions. I not too long ago served this Mujadra to my household on a chilly winter evening, loaded with tahini lemon sauce and a few good TV. It was so good I needed to share it with you all.
My first intro to Mujadra (or Moudardara as it’s recognized in Lebanon and different areas), was at Vancouver restaurant Nuba, and I’ve additionally recognized a pal or two who’s made it for dinner events. It’s a conventional Lebanese dish deep in flavour from wealthy caramelized onions (and plenty of them too!), so that is undoubtedly not for many who are delicate. The cooking is straight ahead, and the top outcomes are extremely satisfying – this recipe is ideal as is and required not one little bit of modification. Should you can, I like to recommend utilizing our Laird Lentils from GRAIN, as they’ll keep agency and cook dinner up large and delightful. An ideal praise to white rice and all of the fixings.
Dallah recommends a Mint Cucumber Yoghurt for this dish, and I’ve had it each methods, they’re each so scrumptious I like to recommend attempting all of them! For extra of Dallah’s GRAIN-based recipes go to our web site, the place you could find his Chickpea Fatteh, and his Date & Nut Wheat Berry Cereal. Whilst you’re there, join our e-newsletter, so that you’ll by no means miss a recipe 😉
1 cup GRAIN Laird lentils or any giant inexperienced lentil
3/4 cups medium grain white rice (I exploit Jasmine)
3 medium or 2 giant yellow onions
1 giant pink onion
1 tsp floor cumin
1/4 tsp paprika
1/2 tsp black pepper
1 1/4 tsp salt
1/4 cup olive oil
1/2 cup vegetable oil, divided
For the Bowls:
1 pint grape tomatoes, half sliced the opposite half entire
1 English cucumber, washed and chopped
Tahini Lemon Sauce
Contemporary Italian Parsley, minced
Prep each the yellow and pink onions by slicing them with the grain to create lengthy strips (preserve separate). Measure out and clear lentils and rice, set every apart. Put the lentils in a saucepan coated with 3 cups of water. Carry to a boil after which simmer coated on medium excessive for 25 minutes, till tender with a slight chunk. If utilizing roasted grape tomatoes, pre-heat the oven to 400 levels. Toss the entire tomatoes right into a pan and gown very flippantly with oil. Roast at 400 for half-hour, till blistered. Take away and put aside till prepared to make use of.
Whereas the lentils are cooking, put the 1/4 cup vegetable oil and 1/4 cup olive oil in one other deep saucepan (I really like my Staub braiser for this) and place on medium-high. As soon as the oil is sizzling, sauté onions till tender and nearly caramelized. As soon as the lentils are performed, take away from warmth and drain. Switch the lentils to the pan with the cooked onions. Add rice, spices, and stir to combine nicely. Add 1 and 1/2 cups of water, carry to a boil, and canopy and simmer on low warmth for quarter-hour.
In a brand new pan, add the final 1/4 cup of vegetable oil and fry the pink onions in the identical approach, besides this time cook dinner them till utterly caramelized and crisp.As soon as the lentils and rice are performed, take away from warmth, shortly open and canopy the pan with a clear kitchen towel after which cowl with lid. It’ll permit the rice to proceed to steam whereas eradicating any condensation that might make the combination really feel moist. Put aside for 10 minutes. Open and use a fork or wood spoon to stir and fluff.
Serve the Mujadra with Tahini Lemon Sauce, a salad of recent greens, cucumber and tomato, parsley, and roasted cherry tomatoes.