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Recipe Monday: Mujadara

January 5, 2015
Happy Monday! Hope you have been keeping up with our January PPB Challenge. It’s going to start getting tough so I hope you’re hanging in there.
Link-up today for another edition of #MeatlessMonday recipes with Annmarie at The Fit Foodie Mama, Cassandra at Powered by BLING, and me!

Today’s recipe is for Mujadara. It’s a recipe from an old friend, and while the process and ingredient list is a bit extensive and may be a tad overwhelming, the end result is superb. Unfortunately I don’t have a photo to share of my own mujadara. Here’s a photo so you can see what it should look like when it’s complete.

Yummmm…!
Photo: www.wheatfreemeatfree.com
Mujadara


Ingredients


For the lentils



  • 1 Tbsp extra virgin olive oil
  • 1 carrot, peeled and finely diced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/4 C dried green lentils
  • 2 1/2 C vegetable broth

For the rice



  • 2 C vegetable broth
  • 1 bay leaf
  • 1 C long grain white rice

For the caramelized onions



  • 2 medium sweet onions, coarsely diced
  • 1 Tbsp butter

For the final mujadara



  • 1/2 C chopped fresh Italian parsley leaves
  • 1 Tbsp chopped fresh thyme leaves
  • 2 tsp finely grated lemon peel
  • juice of 1/2 lemon
  • drizzle of olive oil
  • 1 tsp cumin
  • salt and freshly ground black pepper

Directions


Lentils



Heat 1 tablespoon of oil in a large saucepan.
Add the carrot, onion and garlic, and saute until the onion is translucent,
about five minutes. Stir in the lentils. Add 2 1/2 cups of broth and bring to a
boil over high heat. Decrease the heat to medium-low. Cover and simmer gently
until the lentils are just tender, about 15 minutes. Drain well. Transfer the
lentils to large bowl.


Rice



Bring the remaining 2 cups broth and bay leaf to
a boil in a medium saucepan over high heat. Add the rice and return the broth
to a simmer. Cover and simmer gently over low heat until the rice is tender and
the liquid is absorbed, about 20 minutes. Do not stir the rice as it cooks.
Remove the saucepan from the heat and rest about 5 minutes. Fluff the rice with
a fork.


Onions



Melt the butter in a skillet over medium heat.
Add onion and cook, stirring frequently, until the onion is dark brown. Be
careful not to burn it. Remove from heat and let cool.


Mujadara
In a large bowl, add the lentils, rice and
caramelized onions. Add the olives, parsley, thyme and lemon peel and juice.
Toss the mixture with the drizzle of oil to coat. Season with salt and pepper
to taste. Serve warm or at room temperature.

Enjoy!

xo

How was your weekend? What did you do?
Are you ready for the deep freeze heading everyone’s way?
Snow: yay or nay?

An InLinkz Link-up

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4 Comments


Annmarie L
January 5, 2015 at 2:57 pm
Reply

I have never heard of Mujadara before but it looks really yummy! NAY for all the snow and cold! It is currently freezing, super windy and so much snow coming down I can't see outside the window. I may be stuck on the dreadmill for the next week or so…BOO!



    rfrutkin
    January 5, 2015 at 3:01 pm
    Reply

    Total NAY for snow… Brrr!!!

Farrah
January 5, 2015 at 11:49 pm
Reply

I've never heard of Mujadara before (how do you pronounce that? D: ), but it sounds delicious! :] Definitely gotta love classic recipes from friends! <3

I am in total denial about the cold. ;_;



    rfrutkin
    January 6, 2015 at 12:20 am
    Reply

    I'm going to butcher it but it's "moo-sha-dra" with long a's. It's Lebanese. Mmmm!

    I'm also in denial about the cold…

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