Tuesday, April 19, 2011

Lentils & Rice (Mujadarah)

I got this recipe from Julie Wootton ages ago, but misplaced it. I cooked it up tonight with dinner, and it's delicious! Since lentils are so high in protein, you can eat this with pocket bread and a salad for a complete meal.

1/4 cup butter or margarine (you could probably get away with reducing this a bit)
1 medium onion, sliced
1 cup lentils, sorted, rinsed
4 cups chicken broth
1 cup long grain rice (I used brown rice)
1 tsp ground cumin
salt and freshly ground pepper to taste

Melt butter in a large saucepan. Add onion. Saute until onion is tender but not browned. Add lentils, saute for 1 minute. Add broth, bring to a boil. Reduce heat and cover. Simmer over low heat 20 minutes. Add rice, cumin, salt and pepper. Simmer 30-40 minutes until rice and lentils are tender and liquid is absorbed. (It took a bit longer for mine to cook) Mixture will be mushy.

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