Rice and grains
Madradara (Rice and Lentils)
Madradara — a smart choice for a quick, nourishing meal. This rice-and-lentil dish is delicious with yogurt, salads and pickles.
Madradara — an easy, quick and very nutritious meal. Serve with yogurt and salad; it’s also delicious with pickles
Ingredients
Start here, then move straight into the method.
- 2 cups large lentils
- 2 cups rice (Italian or basmati)
- Onion, sliced into rings or wedges
- Vegetable oil
- Olive oil
- Salt
- fried_onions# mujaddara
Method
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- Cover the lentils with water, put them in a pot over the heat, and boil them until tender.
- Drain the lentils and set the cooking water aside.
- Put the lentils back in the pot and add the washed and drained rice on top.
- Add 1 and 1/2 cups of water for each cup of rice used... you can use the lentil cooking water or fresh water.
- Add salt to taste and stir... then leave the pot on high heat until it boils.
- When it boils, reduce the heat and let the pot simmer very gently for 15 minutes until the madradara cooks... but about 5 minutes before turning off the heat add the fried onion oil.Timers: 15 min, 5 min
- Meanwhile, fry the onion cut into slices in a generous mixture of vegetable oil and olive oil until it browns and becomes crispy.
- Drain the onions from the oil and set them aside.
- Pour the fried onion oil over the madradara about 5 minutes before removing it from the heat and cover it again... it's important to make sure the water has evaporated in the pot before adding the oil.Timers: 5 min
- When the madradara is cooked, transfer it to a serving dish, top it with the onions, and serve.
Recipe tags
Rice and grainsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Mujaddara with Red Lentils
