Mujadara

Ingredients

½ cup chopped fresh parsley

½ cup olive oil

Salt to taste

Water

1 tsp ground cumin

1 cup brown rice

5-6 large onions, peeled and sliced

1 cup lentils

Directions

1. Heat 4 tablespoons of the olive oil in a large sauté pan over low-medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes or until the onions are soft and brown. Spoon the onions into a container and cover the container. Refrigerate when cool if not serving the dish immediately. 

2. Place the rice in a saucepan, cover with 2 cups water, bring to a boil, stir and cover the pan. Turn the heat to low and cook for about 30 minutes or until tender. Spoon the rice into a bowl. 

3. While the rice is cooking, place the lentils in a saucepan and cover with water. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 25 minutes or until tender. Drain and add to the rice. 

4. Stir in the remaining 4 tablespoons olive oil. Add the cumin, if used and the parsley. Toss the ingredients. Add salt to taste. 

5. If serving immediately, stir in the onions with any accumulated juices, mix and serve. If serving at a later time, add the onions and juices, place in an ovenproof casserole and reheat, covered, in a preheated 350F degree oven (about 25 minutes).

Nutritional information:

6 Servings

Serving Size: ⅙ Recipe

Calories: 313 kcals

Total Fat: 5g

Saturated Fat: 0.8g

Cholesterol: 0mg

Sodium: 80.2mg

Total Carbohydrate: 55.5g

Fiber: 13.2g