Wednesday, May 14, 2008

Mujadarrah

This Arabic dish looks gross. Like you're eating rocks and pebbles. It also seems ridiculously easy. DO NOT BE DISMAYED. It tastes PHENOMENAL and sates some deep instinctual craving for comfort food. I give it a ten our of ten for ease, pure cheapness, and unbelievable taste.

Mujadarrah

Saute:
3 T Olive Oil
2 onions (or one large) of any color, sliced into rings
Cook until brown, carmelized, almost burnt. 12 minutes or so on medium high. Set aside.

In a pot, simmer together until tender, about 40 min.:
3/4 c. lentils
3/4 c. brown rice
4 c. broth or stock

For a non-authentic, but nonetheless tasty addition, add to the above before simmering:
1 t. garam marsala
1 t. cumin

Serve onions over lentils with a big dollop of plain yogurt.

Alternately, you could try garlic, cinnamon, allspice, or/and freshly ground pepper for spices.

3 comments:

Katie said...

I will have to try this. I made the brilliant decision to buy 25 pounds of brown rice, neglecting to mention that it only lasts ~6 months on the shelf. We're going to have to DRASTICALLY up our intake of brown rice ;-)

Mike and Emily said...

Looks delish. Thanks for posting brilliant recipes!

Brightonwoman said...

I hope you don't mind that I swiped your recipe and linked it on my recipe blog! I also added a recipe for making your own masala (no need to buy the fancy jar if you have all the spices already!)
http://cookingwithbrightonwoman.blogspot.com/2008/05/mujadarrah-and-masala.html