Looking for Mujaddarah (or Mojadara) recipes
- JD Dec 5, 2004 11:09 AM
I'm looking for a recipe to make the lentil and rice version of mujaddarah/mojadara.
I had some at Alfanoose's new digs in NYC last week that was really simple and still excellent, and I'd like to try and replicate it at home.
Can anyone point me to a great version that they wouldn't mind sharing?
So weird. I just found this recipe in my files this morning and was thinking I should make it again soon. It's delicious and so simple - definitely one of those things where the whole is more than the sum of its parts.
Lentil and Rice Pilaf (Megadarra???)
4 cups chicken of vegetable broth
1 cup lentils (I like the brown ones but any will do)
1 tbsp. olive oil
2 large onions, chopped
1/2 cup rice (I use basmati here)
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup cilantro, chopped
In a medium saucepan, bring the broth to a boil. Add the lentils and cook on medium-low heat for about 30 minutes, or until almost tender.
Meanwhile, heat the olive oil in a skillet and saute the onions until golden. When the lentils are almost tender, add about half of the sauteed onions to the saucepan, along with the rice, salt and pepper. (Reserve the remaining onions.)
Cover saucepan, lower the heat to very low and simmer until the rice is done, the lentils are tender, and most of the liquid has been absorbed.
Just before serving, stir in the chopped cilantro and reserved onions.
Makes 2 to 3 servings (more if it's just a side dish)
I recently made French onion soup and followed a tip I read somewhere. I first roasted the onions *whole* in the oven for an hour (on 350?). Then you take 'em out and slice them for carmelizing. It made the actual carmelizing process quicker, but more importantly, gave the onions a deeper, richer flavor. I plan to make megadarra today and think I'll do that roasting thing again. I also found a recipe online that sounded great -- pistachios were added to the rice.
In the November 2003 edition of Bon Appetit there is a wonderful lentil and rice pilaf with blackened onions that I have made several times. Here is the link to the recipe on epicurious.com.
I serve it with steamed broccoli tossed with raspberry vinaigrette and cooled to room temperature.