{"id":929,"date":"2021-04-11T02:20:51","date_gmt":"2021-04-11T02:20:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=929"},"modified":"2024-02-09T21:35:19","modified_gmt":"2024-02-09T21:35:19","slug":"mujadara-inspired-lemony-lentils-and-rice-with-caramelized-onions","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mujadara-inspired-lemony-lentils-and-rice-with-caramelized-onions\/","title":{"rendered":"Mujadara-inspired Lemony Lentils and Rice with Caramelized Onions"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mujadara-inspired Lemony Lentils and Rice with Caramelized Onions<\/span><\/h2>\n
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This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties. The lemon-soaked raisins bring pops of brightness but are optional\u2014use sour cherries in their place, or finish the dish with a drizzle of pomegranate molasses. And while green or brown lentils are the traditional choice in mujadara, we like French lentils (a.k.a. Le Puy) because they hold their shape.<\/span><\/div>\n
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Author: <\/span>Sarah Jampel<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • Kosher salt<\/span><\/li>
  • \u00bd<\/span> cup<\/span> raisins<\/span><\/li>
  • 1<\/span> lemon<\/span><\/li>
  • 4<\/span> medium onions<\/span><\/li>
  • \u00bc<\/span> cup<\/span> plus 3 Tbsp. extra-virgin olive oil<\/span> divided<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> sugar<\/span><\/li>
  • 1<\/span> cup<\/span> French green lentils<\/span><\/li>
  • 1<\/span> cup<\/span> basmati rice<\/span><\/li>
  • \u00bc<\/span> tsp.<\/span> ground cinnamon<\/span><\/li>
  • 2\u00bc<\/span> tsp.<\/span> ground coriander<\/span> divided<\/span><\/li>
  • 2\u00bc<\/span> tsp.<\/span> ground cumin<\/span> divided<\/span><\/li>
  • \u00bd<\/span> cup<\/span> fried shallots<\/span> divided<\/span><\/li>
  • \u00bd<\/span> cup<\/span> parsley leaves with tender stems<\/span><\/li>
  • \u00bd<\/span> cup<\/span> plain Greek yogurt<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Bring a large pot of generously salted water to a boil. Meanwhile, place\u00a0\u00bd cup raisins<\/strong>\u00a0in a small bowl. Squeeze in juice from\u00a0one half of lemon<\/strong>\u00a0and pour\u00a01 Tbsp. very hot water<\/strong>\u00a0over. This will plump them up. Stir to combine; set aside until ready to use.<\/span><\/div><\/li>
    • Halve and peel\u00a04 medium onions<\/strong>. Go ahead and suit up with some protective eyewear, if that\u2019s necessary for you. Thinly slice onions into half-moons (you should have about 7 cups). This is a fair amount of slicing, but it\u2019s almost the only knifework.<\/span><\/div><\/li>
    • Caramelize the onions: Heat\u00a0\u00bc cup extra-virgin olive oil<\/strong>\u00a0in a large skillet over medium. Add onions and stir to coat in oil. Season with\u00a0salt<\/strong>, then reduce heat to low and cover skillet (use a baking sheet if you don\u2019t have a lid). Cook, stirring occasionally, until onions are softened and translucent, about 15 minutes. In this step, the onions steam in the liquid they release, which ensures that they'll caramelize more evenly, with less chance of burning.<\/span><\/div><\/li>
    • Uncover skillet and sprinkle onions with\u00a0\u00bd tsp. sugar<\/strong>, which increases caramelization. Increase heat to medium-high and continue to cook onions, stirring frequently and reducing heat as needed, and adding\u00a01 Tbsp. water<\/strong>\u00a0to deglaze pan (that is, scrape up all those brown bits) if it\u2019s getting too dry, until chocolatey-brown and reduced in size by about two-thirds, 35\u201340 minutes.<\/span><\/div><\/li>
    • Meanwhile, add\u00a01 cup French green lentils<\/strong>\u00a0to boiling salted water. Stir so there are no sinkers or stickers, then cook, stirring occasionally, until cooked through but still al dente, 20\u201325 minutes. Drain and set aside. Wipe pot dry.<\/span><\/div><\/li>
    • As lentils cook, rinse the rice. The easiest way to do this is to place\u00a01 cup basmati rice<\/strong>\u00a0in a medium bowl, cover with cold water, swish rice with your hand, then dump out the water in a swift, fluid motion (the rice will stay at the bottom of the bowl!). Repeat twice. Set rice aside to drain in a fine-mesh sieve.<\/span><\/div><\/li>
    • Heat\u00a02 Tbsp. extra-virgin olive oil<\/strong>\u00a0in same pot over medium-high until hot. Add\u00a0\u00bc tsp. ground cinnamon<\/strong>,\u00a02 tsp. ground coriander<\/strong>, and\u00a02 tsp. ground cumin<\/strong>\u00a0and cook, stirring, until fragrant and a shade darker, about 30 seconds.<\/span><\/div><\/li>
    • Add rice and\u00a02 tsp. Diamond Crystal or 1\u00bc tsp. Morton salt<\/strong>\u00a0and stir to coat the rice in the spices, about 30 seconds. Pour in\u00a01\u00bd cups water<\/strong>\u00a0and bring to a boil (it might happen almost immediately!). Reduce heat to lowest setting, cover with lentils in an even layer, and cover pot. Cook, undisturbed, until water is absorbed, about 15 minutes. Fluff with a fork and cover pot again.<\/span><\/div><\/li>
    • Your onions should be caramelized by now! Add raisins (and any liquid in bowl) and stir to combine. Transfer onion mixture to pot with rice. Add\u00a0half of fried shallots<\/strong>\u00a0and\u00a0juice from remaining lemon half<\/strong>. Stir to combine, season with\u00a0salt<\/strong>, and keep covered until ready to use.<\/span><\/div><\/li>
    • Now the finishing touches. Coarsely chop\u00a0\u00bd cup parsley leaves with tender stems<\/strong>. Mix\u00a0\u00bd cup plain Greek yogurt<\/strong>\u00a0and remaining\u00a01 Tbsp. extra-virgin olive oil<\/strong>,\u00a0\u00bc tsp. coriander<\/strong>, and\u00a0\u00bc tsp. cumin<\/strong>\u00a0in a small bowl. Season with\u00a0salt<\/strong>\u00a0and\u00a0pepper<\/strong>.<\/span><\/div><\/li>
    • Transfer mujadara to a platter. Top with parsley and remaining fried shallots. Serve with yogurt sauce alongside.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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