This is the Arabic version of rice and beans. It’s quick, simple, cheap and filling. 🙂
1/4 cup extra virgin olive oil
1 1/2 large white onions, chopped (about 3 cups)
3/4 cups basmati brown rice
1 cup brown lentils
4 1/2 cups water
1/2 tsp sea salt
1) Heat olive oil in large skillet over medium high heat; when it runs like water in pan when pan is tilted, add onions. After onions begin to brown, lower heat to medium. You will probably want to add a splash shield. 🙂
2) Add brown rice in pot with water and boil until rice has doubled in thickness, then add lentils and boil for about 30 mins, then lower heat and let steam.
3) When onions are caramelized, turn them off.
4) When you can tell lentils are almost done and water is almost evaporated, add onions and oil, stir, cover and leave on low heat until lentils are completely cooked.
5) Add salt. I have seasoned this according to my husband’s palate, if I had seasoned it for myself, I probably would add double 🙂 I also add a lot of cracked black pepper, my husband doesn’t like that either. :))
Serve with salad of tomato, cucumber, parsley, olive oil, lemon and salt. This is a special salad for mjaddara; I will post the exact measurements at a later date. 🙂
Sahtain! (Buon appetit!)
Nutrition Facts (if used for 6 servings)
1.6g saturated fat
1.5g polyunsaturated fat
6.7g monounsaturated fat
2% vitamin A
9.9% vitamin C