This macrobiotic version of mujadarra is adapted from Saad Fayed's traditional recipe. Long grain, fragrant brown basmati rice is cooked with caramelized onions and lentils to create a warming and delicious side dish. Add winter squash and greens and you've got a complete meal.
For the original recipe, click here.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 3 tablespoons olive oil
- 3 medium onions, chopped
- 1 cup Beluga black or green French lentils
- 1 cup brown basmati rice
- 1 bay leaf
- 2 large pinches of sea salt
- 3 ½ cups water
Preparation:
Heat olive oil over medium heat in a large sauté pan. Add onions and cook until golden brown, about 15 minutes. Set aside.
Meanwhile, in a large saucepan, bring lentils, rice, bay leaf, salt and water to a boil. Reduce heat, cover, and simmer for 20 minutes.
Add onions, and cook an additional 20 minutes.
Remove from heat and allow the rice to sit 5-10 minutes before eating.
Serves 4
