This classic Middle-Eastern Dish is full of healthy goodness that makes for the ultimate post work out meal. Mujadarra is traditionally made up from lentils and brown rice that has been smothered in caramelized onions. Brown rice is highly nutritious due to its high manganese level, which boosts the metabolism and a high fiber count that stimulates digestion. Lentils are full of good proteins and help bring up your energy level and last but not least, the onions are filled with antioxidants, vitamins, and minerals that increase energy and prevent heart disease.
- 600 ml of water
- ¾ teaspoon of kosher salt
- 60 ml plus 2 tablespoons of extra virgin olive oil, divided
- 100 grams of brown lentils (sorted and rinsed)
- 200 grams of short grain brown rice
- 2 large white onions, cut in half, then sliced into thin rings
- ¼ teaspoon paprika
- Combine water, salt, and 2 tablespoons olive oil in a medium-sized saucepan with a lid. Bring to a boil over medium heat and 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 the pan with the lid. Let them simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off the heat and allow to sit covered for 5 minutes.
- Whilst the rice and lentils are cooking, cut up the onions into rings. Heat the remaining 60 ml of olive oil in a large skillet, over a medium to 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.
- Give the rice and lentil mixture a stir and serve in a bowl. Top with caramelized onions and serve.