In Main dish, Side dish on July 7, 2010 at 4:28 pm

mujadara meal

My dinner last night was mujadara served with plain yogurt, hummus and pita bread.  The smooth, cool sensations of the yogurt perfectly complimented the heat and of the mujadara.  I ate it with soy yogurt but I would really like to try this dish with thick Greek yogurt.

This is a very easy dish to make but not super quick; it took about 50 minutes from start to finish, including prep time.  I highly recommend cooking it on a day when you are not immediately hungry but don’t want to hover over a pot; just put it on the stove and do something else.  Read, clean, slouch at the computer and read blogs, whatever it is that you do for kicks.

The most important ingredients and the lentils, rice, and browned onions.  Make sure you really brown the long strips of onions!  The spices are a great way to customize the dish but are not the heart of the meal; don’t hesitate to cook this even if you only have salt in your spice cabinet. Sometimes simple is the way to go.

The ingredients and directions are after the jump…



  • 1 cup lentils
  • 1 cup brown rice
  • 3 1/2 cups water
  • 4 onions, sliced into long, thin strips
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1/2 tsp garlic powder or 2 garlic cloves
  • 1/2 tsp chipotle powder (or to taste)
  • Tabasco sauce (to taste, optional)
  • Parsley (for garnish)
  • 2 Tbsp oil


  1. Brown 1/2 of one onion in a pot oiled with 1 tbsp oil over medium-high heat.  They should be browned very well.
  2. Add lentils, brown rice, water, cumin, salt and garlic. Bring to a boil.  Cover, reduce heat, and simmer for 40 minutes until all of the liquid has been absorbed. Stir occasionally.
  3. In a separate pan, heat a frying pan over medium-high heat.  Add remaining oil and onions.  Brown the onions very well until they have caramelized.
  4. Once the rice has absorbed most of the water in the pot, add the browned onions and chipotle powder.  Serve topped with parsley and Tabasco sauce to taste.


mujadara meal side


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