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INGREDIENTS: Lentil and Rice Recipe inspired by Lebanese Mujadara 🇱🇧
* 2 & 1/2 cups long grain jasmine or basmati rice
* 2 & 1/2 cups green, or brown lentils, or combo of the two
* Water for boiling lentils (must be 2”above lentils in the pot)
* Salt to taste, (1 tsp for this recipe)
* 1 tsp vegetable bouillon
* 1 large onion (sweet, white, yellow, or red onion) may substitute with 6 - 8 shallots. Slice onion thinly and fry till golden brown and crispy
* 1 cup cooking olive oil for frying onion (then reserve at least 4 tbsp for rest of recipe)
* Spices : 1/4 tsp cumin, 1/4 tsp fenugreek, 1/2 tsp curry powder, 1 small cinnamon stick.
* 1 clove of garlic
* Optional chopped parsley for garnish
Recipe:
Start by boiling washed lentils in water, on medium heat, for 15 mins, or until al dente.
Add salt, bouillon, washed rice, and cinnamon stick. Keep boiling on medium low for 5 mins without lid.
Fry onions in oil till crispy, crunchy, caramelized, and golden brown.
In a skillet, toast fenugreek, cumin, curry powder, grated or minced garlic for under 30 seconds, on medium low, then add to rice and lentils, and stir to combine.
Place lid on, and turn heat to low, and cook for 30 mins, or until rice is tender, and fluffy.
Fold in crispy fried onions, garnish with parsley, and serve as a side dish.
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