Beans and rice have long been considered comfort food that was also affordable all over the world. You have red beans and rice in the southern United States, arroz con frijoles in Latin America, and ….mujaddara in the Middle East. While these dishes originated from a need to get maximum nutrition for very little money, these dishes are anything but poor in flavor. Mujaddara in particular, (actually lentils and rice)–is very rich in flavor brought to life from the sweetness of caramelized onions. Mujaddara is the term for this dish in Jordan, Lebanon, and Palestine, but it’s also known as Mudardara in Syria, and Kushari in Egypt. My family makes this dish all throughout Lent, because not only is it vegetarian, it’s vegan! Top the mujaddara with crispy cucumber and tomato salad accented with mint. Your tummy and your taste buds will thank you as you take a forkful of warm and hearty lentils combined with the freshness and coolness of veggies. This makes a great picnic or potluck dish as it is meat free, impressive, and tastes great hot or cold.
So after a hiatus, here is my latest video on how to make this classic Arabic dish, bringing my talented mother into the mix. I would love your feedback–and feel free to “like” it, share it, make it, EAT it!
Directions:
1 cup lentils
1 cup rice, basmati or long grain
2 cups of water for the rice, plus additional water for the lentils
3 large onions
1 tsp salt
Pepper to taste
2 tsp cumin
½ tsp allspice (optional)
5 tbsp olive oil
For the salad
2 roma tomatoes (can use other kinds if you wish)
1 Persian cucumber
Juice of one lemon
1- 2 tbs olive oil
1 tbs. chopped fresh mint
Salt to taste
Spread lentils out in a single layer on a white kitchen towel. Check for and discard any tiny stones. After checking through the lentils, place them in a strainer and rinse thoroughly under cold water. They are ready to cook after rinsing. Place the lentils in a large pot. Cover with water so that there is at least an inch of water over the lentils. Cook over medium heat for about 10 minutes or until tender—then drain out the water. With the lentils in the pot, add the rice, cumin, optional allspice, and salt and pepper to taste. Wait for the water to boil, and cover. Reduce heat until the rice is cooked and the lentils are tender (about 25 minutes). In the meantime, heat the oil in a separate skillet, and sauté the onions under medium heat until they are caramelized or deep brown in color. Pour the onions over the cooked rice and gently toss. In a separate bowl combine the tomatoes, cucumber, lemon juice, olive oil, and mint. Serve the mujuddareh in dishes and allow guests to top their own plates with the amount of salad they wish.
