Monday, September 3, 2012
Syria/Palestine: Mujadarah (Lentils and Rice)
Ingredients (2-3 servings):
1 cup lentils
1 cup rice
1 tsp cumin
3-4 tbsp vegetable oil
1 onion, diced
Soak the lentils in water for 6 hours. Drain. Add 3 cups of water to the lentils, season with salt and pepper. Bring to a boil and cook over medium heat for 10 minutes. Add rice and cumin. Continue cooking for about 20 minutes, until the rice is soft.* In the meantime, heat oil over medium heat, add the onion and cook until brown. Remove the onions with a slotted spoon and drain on paper towels. Drizzle oil over rice-lentil-mixture, and toss gently. Garnish with the onions and serve with a side salad and yogurt.
(recipe adapted from: "Arabisch kochen" by Magdi & Christine Gohary and Brahim Lagunaoui)
* This is how it was described in the cookbook and how I did it. However, so far all the versions of rice & beans/lentils/peas I have tried said to cook the rice and vegetable together. The vegetable always turned out to mushy and the dish overall to wet. HubbyGrouch and I were not so crazy about those experience so far. So I said to him that from now on, I would cook the rice and beans/lentils separately. His reaction was this: "Don't you do that anyway? That's how my mother always does it!" So, if you want to try this recipe or similar ones, I strongly recommend you to do it that way.