I'm constantly excited to find simple plans made with fixings that we generally have close by in our kitchen – and once consolidated – it tastes completely delightful! Such is the situation with the present formula called Mujadarra.
Mujadarra is a great dish produced using lentils and darker rice that have been covered in caramelized, prepared onions. It's a staple in Middle-Eastern eating regimens and there are presently numerous new varieties of this dish with various lentils, grains and seasonings – yet the present formula intently pursues the more customary rendition.
As indicated by Wikipedia, the word mujadarra is the Arabic word for "blemished" – with the idea that the name of the dish is motivated by the lentils among the rice looking like pits.
Yet, don't be tricked by the straightforward fixings in this formula! The flavors are rich and ameliorating and mujadarra is a superb side dish to pretty much any dinner. (It's likewise healthy enough to fill in as a meatless supper on the off chance that you'd like!)
Also try our recipe : TUSCAN CHICKEN MAC AND CHEESE #healthy #dinnner #lunch #diet #vegan
- 2½ cups water
- ¾ teaspoon kosher salt
- ¼ cup plus 2 tablespoons extra virgin olive oil, divided
- ½ cup brown lentils, sorted and rinsed
- 1 cup short grain brown rice (we recommend Lundberg brand)
- 2 large Vidalia or white onions, cut in half, then sliced into thin rings (approximately 4 cups)
- ¼ teaspoon paprika
- In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
- Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
- While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
- Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
- Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)
Source : bit.ly/2MHvDPT
Read more our recipe : CREAMY SPINACH ARTICHOKE SOUP #dinner #soup #vegan #healthylunch #lowcarb