Mujadara Rice
This Middle-Eastern dish made with Basmati rice, lentils and caramelized onions is aromatic, a little spicy and pairs well with grilled meat.It's especially good when topped with a dollop of Greek yogurt and a squeeze of fresh lemon juice. This recipe makes 6 servings.
PREP TIME
5 minutes
COOK TIME
1 hour / 20 mins
Mujadara Rice
Ingredients
1 cup brown or green lentils sorted and rinsed
4 tablespoons olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium sweet onions, thinly sliced
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 cinnamon stick
Kosher salt
Juice of 1 fresh lemon
Greek yogurt, for garnish (optional)
Directions
Add lentils to a medium sauce pan. Cover the lentils with cold water. Bring to a boil, reduce heat and simmer for 20 minutes, until the lentils are tender but not mushy. Drain and set aside.

While the lentils are cooking, heat a large, heavy skillet to medium-high. Add the cumin seeds, and peppercorns and cook for one minute. Add the onions and season with salt. Cook until the onions turn a dark, caramel-colored brown, about 20 minutes. Remove half of the onions with a slotted spoon and drain on a paper towel. Add the ground cumin, cayenne and cinnamon stick; sauté for one minute.

Add the rice and sauté for 3-5 minutes, until the rice begins to toast. Add the cooked lentils, 3 cups of water and a teaspoon of salt; bring to a boil. Turn the heat down to low, cover and cook for 30 minutes. Turn off the heat and let the rice steam, covered, for 5 minutes. Uncover rice and taste for seasoning and adjust if necessary.

To serve, spoon some of the rice into a serving bowl and top with some caramelized onions, a bit of fresh lemon juice and yogurt, if using.
Looking for inspiration? Try these recipes:
Bacon Onion Jam
Bacon Onion Jam
Easy Philly Cheesesteak Sandwich
Easy Philly Cheesesteak Sandwich
Grilled Summer Peach Salad
Grilled Summer Peach Salad
Buy Online Direct from the Farm Buy Online Direct from the Farm