Did you know that dishes that combine a grain and a legume (like peanut butter sandwiches or, um, mujaddara) offer your body a complete set of proteins?
Whenever we go to Jason’s parents’ house for a holiday, I can rest assured that lurking somewhere in the refrigerator will be a container of mujaddara for us to “snack on.” The quotation marks are necessary, because the container is approximately the size of a bathtub. I chalk up the mammoth proportions to two factors: 1) Bob, Jason’s dad, is immensely fond of the Bosnian guy who owns a restaurant near his company’s offices, and 2) we are a clan that can polish off a vast quantity of the rice and lentil dish with alarming speed.
As delicious as the Richmond holiday version is, it’s not always within easy reach when a mujaddara craving hits, so I recently went hunting for a recipe. There are approximately a zillion floating around the internet (and yes, I’m about to add one more). Because I loathe soggy rice and was concerned about my own ability to time things correctly, I combined a couple versions that called for the rice and lentils to be prepared separately. Even though that probably makes it less traditional, the final product turned out quite well—aromatic and subtle and earthy, a warmly comforting end to a chilly fall day.
Shannon’s Easy Mujaddara
- 1 cup lentils (any variety will work, but the baby ones are nice)
- 1 onion, chopped
- 1 tablespoon olive oil
- 2 cups water, vegetable stock, white wine, or a combination of these
- 2 cinnamon sticks
- 1 tablespoon cumin
- ½ teaspoon allspice
- Salt and pepper to taste
- 1 cup rice
- 3 small or 2 medium onions, sliced
Rinse the lentils and cook them (according to the package or until just tender).
While the lentils cook, sauté the onions in the olive oil in a large saucepan. When they are translucent, add the water, spices and rice. Bring to a simmer, cover, and cook until the rice is tender. When both rice and lentils are cooked, add the drained lentils to the rice mixture, cover and remove from the heat.
In a skillet, caramelize the sliced onions by sprinkling them with salt and cooking them over low heat, stirring occasionally. The more caramelized the better! This can take a while, so go ahead and make a salad or something while you wait.
Serve the rice and lentils topped liberally with the onions. More traditional versions will probably be served with yogurt or Jerusalem salad, but I had some nice Bulgarian feta in the fridge, and the saltiness made for a great contrast with the sweet onions. Go with your instincts and make it your own!