This pasta with garlic, olive oil and parsley is one that is near and dear to my heart. Despite using minimal ingredients and taking only 20 minutes to make, it’s simple and elegant flavor profile will have you reaching for bowl after bowl. I know […]
Month: September 2020
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Mujadara is definitely a comfort food. Who would have thought the words comfort food and vegan could enter the same sentence, but mujadara achieves this mighty feat. Lentils and rice are simmered together, and then and have bits of caramelized onions throughout…and a lil’ garnish of crispy onions on top. Let’s just say its a happy marriage of flavors, and is hearty and nutritious to boot.
Making this dish is not difficult. It just helps to get the timing down. You start by cooking the lentils first, then adding the rice to the pot shortly after. In a separate pan you caramelize some onions and add it to the lentils and rice. Last, but not least, you light fry up some onions for garnish. It kinda perfection, no? You got a beautiful dish sitting before you, with just some pantry ingredients. I’m here for it.
That’s why when I wanted to confirm with my mom some of the proportions she uses in this recipe at 7am in the morning, I found her suddenly with the ingredients in her hands, pot on the stove and making it. Soon enough, the dish was made, recipe was verified, and I got to eat mujadara for breakfast. Although a tad nontraditional, I’d call that a win.
Want More Rice Dishes??
Check these out!
- Iraqi Red Rice
- Dill Rice
- Rice with Hikaka
- Vegetarian Makloobi
- Akil Majnoon (Braised Vegetable Stew)
- Fasoolia Baytha (White Bean Stew)
- Fasoolia Kuthra (Green Bean with Meat Stew)
- Basalia (Peas and Meat stew)
- Bamia (Okra Stew)
- Ras Asfour (Meatball and Potato Stew)
- Arabic Curry
If you make Mujadara, be sure to leave a comment and/or give this recipe a rating! And of course, tag us on Instagram at ThreeTeasKitchen! We love seeing what you’re cooking up!
- 2 cup green lentils, rinsed and drained
- 1 cup rice
- 3 cups water or unsalted broth*
- 2 medium sized yellow, onions diced
- 1 medium sized yellow onion, cut into a thin half moon shape
- ½ tbsp salt
- 6 tbsp olive oil
- ½ tsp pepper (optional)
- To a medium/large sized pot, add water, salt, lentils and 2 tbsp. of olive oil. Put heat on high and bring to a boil.
- Once the pot comes to a boil, lower heat to medium-low and simmer for 15 minutes.
- After the lentil pot has cooked for 15 minutes add rice and cover. Cook for another 15 minutes.
- Meanwhile, in a saucepan pan, on medium heat, heat 3 tbsp of olive oil. Add 2 medium chopped onions, and cook until golden in color (slightly caramelized).
- Mix cooked onion and pepper (if using into rice and cook on low for another 10 minutes.
- Meanwhile, in the saucepan, on medium-high heat, heat 1 tbsp of olive oil and cook onion strips until slightly browned and a little crisped. Garnish on top of rice and enjoy!