If you’ve never heard of mujaderra, get excited because it’s Middle Eastern comfort food at its best. Mujaderra is a vegetarian lentil and rice pilaf topped with piles of fried onions that has been a staple for Jews of Middle Eastern heritage for centuries.
Not only is the dish healthful and hearty, it is also incredibly easy to make. Read more about this traditional dish here and watch below for our short how-to video.
- 1/4 cup plus 2 Tbsp olive oil
- 3/4 teaspoon salt
- 1/2 cup brown lentils, sorted and rinsed
- 1 cup whole grain brown rice*
- 2 1/2 cups water
- 2 large white onions, sliced in thin rings
- Paprika to taste
- Combine water, salt, and 2 tablespoons oil in a saucepan and bring to a boil over medium heat. Add the brown rice and lentils to the saucepan. Once the mixture has reached a boil, cover and reduce heat to low. Let simmer for about 45 minutes, until the brown rice and lentils have cooked through.
- While the rice and lentils are simmering, prepare the onions. Heat 1/4 cup oil in a skillet over medium high heat until oil glistens and coats the bottom of the skillet. Add the thinly sliced onions, and cook for about 20 minutes, or until desired color is achieved, stirring as needed. When cooked, sprinkle the onions with paprika to taste.
- Serve Mujaderra topped with browned onions.
- *If substituting white rice, first bring lentils to a boil in 1 cup water and simmer, un-covered, for about 15 minutes. Then add white, long-grain rice and enough water to equal 1 1/2 cups total, along with the oil and salt. Raise heat to medium, and once mixture has reached a boil, cover and simmer over low heat for a reduced cooking time of 25-30 minutes.