Ingredients: |
Ingredients: I am very lucky to have such a diverse ethnic background, which is best reflected in the AMAZING food. This recipe is from the Lebanese side and is full of healthy, rich Mediterranean flavors.
1 ¼ cup of whole brown or green lentils (rinsed)
¼ cup canola oil
2 ½ cups of diced yellow onion
1 cup long grain rice or coarse cracked wheat (#3 grade)
salt and pepper to taste
1 tablespoon olive oil
|
Directions: |
Directions:Place lentils in a small saucepan with 2 cups of water. Bring to boil over high heat. Reduce heat and simmer until lentils are par-cooked, 10-15 minutes. Remove from heat. Be careful not to overcook here; the idea is to par-cook the lentils.
In a large sauté or sauce pan (with a lid), heat the canola oil over medium high heat. Add the onions and cook until deep golden brown, about 20 minutes, stirring frequently to avoid burning. Sprinkle with a pinch of salt as the onions cook.
Take the onions off the heat and add 2 cups of water. Place back on the heat and bring to a boil, then reduce heat and simmer for five minutes. The liquid will take on the deep golden color of the onions and the onions will continue to soften.
Add the rice and par-cooked lentils (and their liquid) to the onion mixture. Cover and bring to a boil. Sprinkle with a pinch of salt and pepper. Reduce heat to low and cook until the liquid has been absorbed and the rice and lentils are cooked through. The texture of the rice and lentils is somewhat al dente. Take care not to overcook or the mixture will become mushy. Remove from heat and season to taste with salt and pepper. Serve hot, warm, or room temperature drizzled with olive oil. Serves 2-3 |
This recipe for Minnie’s Special Mujudara is from