Mjadra (Rice & Lentils). Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes).

That's kind of a weird analogy for food. Mujadara is a dairy-free vegan meal consisting of hearty rice, tender lentils and spices, and is always topped with crispy, delightfully crunchy fried caramelized onions. You can easily create a gluten-free version to make a delicious meal that accommodates nearly any dietary needs. Mjadra (Rice & Lentils) very diverse and own mind sense that unique. Some types of Mjadra (Rice & Lentils) recipes are also adequate easy to process and do not take long. Although not everybody likes Mjadra (Rice & Lentils) food, now some people are got attached and like the various Mjadra (Rice & Lentils) foods on hand. This can be visible from the number of restaurants that supply Mjadra (Rice & Lentils) as one of the serving. You can cook Mjadra (Rice & Lentils) using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mjadra (Rice & Lentils)

1. It's 1 Cup of Lentils.
2. It's 2 Cups of rice.
3. Prepare 1 of Large onion.
4. You need of Vegetable oil.
5. Prepare to taste of Salt.
6. It's of Rice ratio.
7. You need 1 Cup of rice to 2 1/2 boiled water (low heat).
8. Prepare of Lentil ratio.
9. Prepare 1/2 Cup of lentils 1 1/2 to 2 cups boiling water (low heat). Depending on the lentils themselves - some need more water, add 1/2 cup of boiled water if needed until cooked and water has absorbed.

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and. Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem.

Mjadra (Rice & Lentils) instructions

1. Dice onion very small, add tablespoon of oil in the pot. Once oil is hot add onions on low heat and brown them very well; they need to look as though they are burnt but aren’t. (I hope that makes sense).. once cooked transfer to cool plate/bowl so they don’t cook anymore and set aside..
2. Wash lentils in cold water and add to pot. Add boiled water from kettle and simmer for 10-15mins with lid on..
3. Once lentils have been cooking for 10-15mins wash rice in cold water then add to pot. Add remaining water and onions. Salt to taste. I like my food on the salty side for this and it just brings out the onions in it. After rice and lentils are cooked through serve with a simple tomato salad. Enjoy 😉.

The main difference is that he uses dried lentils, I use canned. There are many different varieties of mujadara. This dish is a mixture of green lentils and white rice. Some other varieties are Mujadara Safra which is yellow in color and made with orange lentils, a dark red one which gets its color from over-caramelized onions (to the point of almost burnt), as well as many more regional varieties. The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions.

Got ingredients for production Mjadra (Rice & Lentils) recipes is also not tough. You can easily get the main ingredients at the nearest supermarket and in fact on the market. There are ample kinds of Mjadra (Rice & Lentils) that are convenient and quick to process into delicious dishes. You can constantly praxis this Mjadra (Rice & Lentils) recipe at home, and can presenting it to your children and extended family. If you wish to cook other foods on our website, we prepare various types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.