Mjadara

Joseph Daboul

A hearty rice and lentils dish with a robust flavor of caramelized onions and rustic grains.

ingredients

1/2 cup white rice
1 cup lentils
3 medium onions, finely chopped
Oil
5 cups water
Salt, to taste

directions

1
In a strainer, rinse the lentils and pick out any bad legumes. Put them in a pot with the 5 cups of water. Bring to a boil. Once the lentils have reached a boil, partly cover them and reduce the heat to low. Simmer until half-way tender.
2
In the meantime, rinse and pick through the rice; drain. In a hot skillet, add a few turns of oil. Add the chopped onions and saute until very brown or even slightly burned. Set aside.
3
Add the rice and salt to the tender lentils and mix together. Bring to a boil. Cook covered on the lowest heat until the liquid has been absorbed or the rice is tender, about 35 minutes. At this point, add in the most of the onions, and all of the oil from the skillet. Stir gently.

notes

If all of the liquid has been absorbed and the rice is still uncooked, add some about a cup of hot water and stir gently. Cover and cook until tender.

Source: Joseph Daboul