MUJADDARA
My guy likes pretty much everything I make. He never complains about my frequent dalliance into the vegetarian, vegan world although I know he loves meaty dishes. But when I get an unsolicited comment like ‘this one’s a keeper Kathy’, I sit up and take notice.
The flavours in this Mediterranean inspired dish are wonderful, the crispy fried onion the perfect complement and I think we have found a new favourite comfort food.
If you are lucky enough to have leftovers try reheating and top with a fried egg for a bit of extra protein.
MUJADDARA
Author: Galley Kat
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 yellow onions, halved and thinly sliced
- 1 tsp cumin
- 1 tsp allspice
- ¼ tsp ground cloves
- 2 cups vegetable broth
- 1 cup jasmine rice
- 1 can Puy lentils, drained
- ½ cup slivered almonds
- Salt and pepper to taste
- Fresh mint, leaves stacked, rolled and slivered
- Plain Greek yogurt
- Lemon wedges
Instructions
- In heavy saucepan heat butter and oil.
- Add onions and stir over medium heat until they become limp and a bit watery.
- Turn up heat and continue to cook until they start to brown.
- Continue to brown until they become crispy trying not to stir too much otherwise they won't crisp.
- Remove to a bowl and set aside.
- In same pan add cumin and allspice and stir over medium heat to toast lightly.
- Stir in broth, bring to a boil then add rice.
- Simmer until rice has cooked.
- Add lentils, slivered almonds and ¾ of the onions and stir to heat through.
- Adjust seasoning.
- Heap mounds of the rice/lentil mixture onto your plates.
- Garnish with the rest of the fried onion, mint leaves and serve with plain yogurt and lemon wedges.
