Mujaddara
Here in the Midwest, the weather is conflicting and fickle. One day, I will be walking my dogs (Sunny and Cosmo) through sunlit Schiller Park and the next I’ll be snowed in with my kids; school and all events canceled. These are my favorite days. My two daughters sing and play the ukelele together and my son shows me funny youtube videos. I get to pause for a moment and marvel at these wonderful people I’ve somehow raised. As my kids get older, I find myself hoping for more and more snow days - really any excuse to be cooped up together. I also love the challenge of cooking from the backs of my cupboards.
I am a frequent marketer and love to cook to my whims, with the freshest of the fresh. But when marketing/grocery shopping is not an option, I have a few staple recipes in my back pocket. Mujaddara, a Middle Eastern dish of lentils and rice with caramelized onions, combines the most common of ingredients to the most uncommon effect. Perhaps uncommon here, but versions of this dish can be found throughout the Middle East. And there is a recipe for mujaddara dating back to 1226 (thanks Wikipedia)! Unearth some ancient greatness in your kitchen. I promise the time it takes to caramelize the onions will be worth it. This dish has been around so long for a reason and you are about to find out.
Be Sweet &
See you soon.
Geri
Mujaddara
Ingredients
2 Tbsp. olive oil
4 yellow onions
1 tsp. cinnamon
kosher salt (to taste)
freshly-ground black pepper (to taste)
2 1/2 C. vegetable or chicken broth
1 C. jasmine rice (or long-grain white rice)
1 C. lentils
chopped fresh thyme (optional)
Directions
Slice onions into thin strips.
In a large stock-pot heat olive oil until shimmery , add onions. Season onions liberally with salt and pepper. Stir onions frequently, until they are completely translucent and then turn a lovely golden brown, sticky, and caramelized (about 45 minutes to an hour).
Remove half of the onions and set aside. Add the cinnamon to the remaining onions and saute.
Add the rice, lentils, vegetable broth, and additional salt and pepper( if desired. )Cover pot and turn heat up to high.
Bring contents to a full boil then turn heat to low and let simmer covered for 30 minutes. (keep that lid on) After 30 minutes, turn heat off and allow pot to rest, undisturbed for 10 minutes.
Fluff rice and lentils with a fork, adjust seasonings as necessary, and mix in the reserved onions. Top with roughly chopped thyme leaves for garnish and taste. Can be served warm or room temperature, bon appetit!
