Mujadara - rice with lentils

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Mujadara is rice with lentils - a dish that came to us from oriental cuisine. Mujadar can be served as an independent dish, this is justified, as it is very satisfying.

If you are preparing vegetarian recipes, then serve rice with lentils with a light vegetable salad, it will also turn out delicious. It is advisable to soak green lentils in cold water for several hours, so it will boil faster, and red can be cooked immediately.

I will focus on the choice of rice. The variety must necessarily be friable, preferably fragrant - jasmine, basmati, in extreme cases, take steamed, long-grained. Round rice, which is used for sushi, can turn your lunch into sticky porridge.

The onion variety is also important for the Mujadara, because there are a lot of it in the recipe. Do not regret it if you cook with red sweet onions. For a lean menu, cook mujadara without butter.

Cooking time: 1 hour
Servings Per Container: 4

Ingredients for making mujadara - rice with lentils:

180 g of green lentils;
180 g steamed white rice;
3 large red onions;
1 teaspoon of zira;
30 g butter;
40 ml of olive oil;
salt, pepper, cooking oil for frying.

A method of making mujadara is rice with lentils.

We sort the lentils so that small pebbles, which, what can I say, are quite common in legumes, do not accidentally get into food.

Put the lentils in a saucepan, pour 1.5 liters of cold water, pour salt to taste and cook over low heat for about 45 minutes after boiling.

In a separate pan, pour the washed rice, put a piece of butter, pour 250 ml of cold water, salt. We put the pan on the stove, bring to a boil, close the lid. Cook over low heat for 15 minutes, wrap, leave the pan wrapped, while the rest of the ingredients are cooked.

We peel the onion from the husk, cut into feathers. In a pan, heat the vegetable oil, throw the onion, sprinkle with salt. We fry on medium heat for 10-15 minutes, you do not need to turn it into chips, fry it well enough.

We put a frying pan with a thick bottom on the stove, heat it, pour zira, fry the seeds until a light haze appears.

Throw the finished lentils onto a sieve, let drain.

Pour boiled lentils into a deep salad bowl, add rice.

Zira rub in a mortar. By the way, sometimes I add to this dish 1/3 teaspoon of fenugreek seeds, which I also pre-fry with zira. Fenugreek is bitter, so it needs to be taken quite a bit.

So, add the chopped spices to the salad bowl.