Rice and grains
ChefWutfa Hani Rahal
Mashed Mujadara
Mujadara, in all its varieties, is a beloved Lebanese staple. This mashed mujadara gets its name from cooking lentils and rice to a melt-in texture and is both nutritious and very tasty.
Ingredients
Start here, then move straight into the method.
- 2 cups lentils (the large, broad kind)
- 1 cup Egyptian rice
- 5 onions, peeled
- Water
- Salt and ground cumin
- Oil
Method
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- Put the lentils and enough water to cover them in a pot over the heat. When the lentils boil, add the washed rice and let them cook over low heat.
- Meanwhile, finely chop the onion. Fry the onion in vegetable oil until it softens but remains yellow; before it turns brown, place the fried onion on top of the lentils and rice.
- Finally add the salt and cumin and let the mixture cook well over low heat, then transfer it to serving dishes.
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
