Mujaddarah(middle eastern rice and lentils)

[Guest guest]

Majaddarah

Source: quick and natural rice dishes

 

This delicious Middle Eastern dish is often called " the meat of the

poor " . It is traditionally served with Syrian bread and a yogurt dish.

 

2 C. brown(green) lentils

1/2 C. long grain brown rice

olive oil for sauteing

1 large onion diced

sea salt to taste

1/2tsp. each cinnamon and allspice

4 1/2 cups water

2 Large spanish or red onions, sliced

 

Rinse the lentils and drain. Rinse the rice and drain.

Heat 2 TB. of oil in a 8 quart sauce pan and add the diced onion along

with a generous pinch of salt and the spices. Sauté over medium heat,

stirring often, just until the onions are translucent. Add lentils and

rice to the pot, and stir and sauté for a few minutes more. Add water

and bring to a boil. Cover, reduce heat to low, and simmer for 45-60

mins or until all the water is absorbed and the mixture is tender and

slightly dry. Transfer to a large platter.

While the lentils are cooking, slice the 2 spanish or red onions into

crescents and sauté them in the remaining oil in a skillet, stirring

often, until they are very dark brown but not scorched. Cover the

mujaddarah with a blanket of piping hot onions and serve immediately.