Ingredients
Yield: 4-6 servings
- 3 yellow onions, finely chopped, divided
- 2 cups short grain brown rice
- 1 cup brown lentils
- 5 tablespoons olive oil, divided
- 2 ½ teaspoons salt
SidesVeganVegetarianGluten FreeEasy
Preparation
Step 1
Heat 3 tablespoons of olive oil into a medium pot over medium heat, add 2 of the chopped onions, and saute until they are translucent and golden brown, about 5-7 minutes.
Step 2
Add the rice into the pot and cook for about 3 minutes, stirring often.
Step 3
Pour 4 cups of water into the pot along with the lentils and 2 teaspoons of salt. Bring the mixture to a boil, and after 10 minutes, reduce the heat to low and cover the pot with a lid. Continue to simmer the mujadara until the rice and lentils are cooked through, about 45 minutes.
Step 4
Meanwhile, place the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the rest of the onions and ½ a teaspoon of salt. Fry the onions until they are a deep golden brown.
Step 5
Serve the mujadara hot and garnish with fried onions. Mujadara can be stored in an airtight container in the refrigerator for 4-5 days.
