Lentils with Rice {مجدرة برز} / Mdardara {مدردرة}

file-2mdardara

This vegetarian dish is comforting wholesome food. Out of all the lentil dishes we ate growing up, this one seems to be a favorite in our home. The dish is garnished with caramelized onions and served with Homemade Yogurt Recipe {لبن} or a light slaw salad.

Prep Time: 5 minutes
Cook Time: 40 minutes
Yield: 12 servings

INGREDIENTS

  • 3 cups lentils- picked over and washed
  • 7 cups water
  • 2 cups rice
  • 8 small onions
  • 1/4 cup + 1 tbsp olive oil
  • 3.5 tsp. salt
  • 1 tbsp. Olive Oil

DIRECTIONS

  1. Measure 3 cups of lentils into large pot, add water and cook on high heat uncovered until water reaches a boil. Reduce to medium heat and allow to boil uncovered for 7-10 minutes or until 3/4 cooked.
    Tip: You don’t want the lentils to split open during this step, timing is key.
  2. Dice 4 small onions, salt, and pan fry in olive oil until translucent and slightly golden.
    Tip: if using just olive oil is intimidating, mix vegetable and olive oil to bring up the smoking point of oil.
  3. Soak rice in water for 5 minutes, drain set aside.
  4. Once lentils are 3/4 cooked, add onions, rice and salt to pot and stir to combine. Allow water to come back up to boil before dropping heat back down to low for 20 minutes. drizzle 1 tbsp of olive oil when cooked through.
    Tip: water should just cover lentils and rice. Add more boiled water if level is too low. Adjust salt to your liking.
  5. Slice remaining 4 onions into strips and pan fry in olive oil on medium low until caramelized. Empty onions onto towel lined plate to absorb access oil
  6. When ready to serve, garnish dish with caramelized onions and enjoy!

 

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