|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 86g||31%|
|Dietary Fiber 9g||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mujadarra is a rice and lentils side dish served in many Middle Eastern countries. The recipe varies by region, but this is a classic.
- 5 onions
- 1 cup lentils
- 1 cup white uncooked rice
- 3 cups water
- 1/2 tablespoon salt
- 3 1/2 tablespoons olive oil
Dice 3 onions and saute in 3 tablespoons olive oil in a saute pan until brown. Set aside.
In a large saucepot, bring water and lentils to a boil. Reduce to low, cover and simmer for 15 minutes.
Add onions and rice to lentils, and continue cooking for 20 minutes, or until rice and lentils are soft. Remove from heat and allow to remain in the pot for a few minutes to absorb any remaining water. Add salt
Slice the remaining two onions into rings. Saute rings in 1 1/2 tablespoons olive oil until brown.
Place rice and lentils onto serving plate and top with sauteed onion rings.