Mujaddara is an easy however flavorful rice and lentil pilaf, crowned with candy caramelized onions. Serve on my own or as the bottom of almost about any meal.
- 2Tbspolive oil $zero.32
- fouryellow onions $1.59
- 1tspcumin $zero.10
- 1tspallspice $zero.10
- 1/fourtspfloor cloves $zero.03
- 2.fivecupsvegetable broth $zero.30
- 1cuplengthy grain white rice (or jasmine)$zero.33
- 1cupbrown lentils $zero.68
Thinly slice the onions and upload them to a big pot with the olive oil. Cook over low warmth, stirring regularly for one hour, or till they’re deeply golden brown, sticky, and caramelized. Remove part of the onions and set them apart to best the pilaf after cooking
Add the cumin, allspice, and cloves to the pot with the remainder onions. Sauté for approximately one minute to calmly toast the spices. Add the vegetable broth and stir the pot neatly to dissolve any browned bits caught to the ground of the pot.
Add the rice and lentils to the pot. Cover the pot with a lid and switch the warmth as much as prime. Allow the contents to come back as much as a boil. As quickly because it reaches a complete boil, flip the warmth right down to low and let it simmer for 30 mins. After 30 mins, flip the warmth off and let it relaxation for 10 mins with out taking out the lid. Finally, take away the lid, fluff with a spoon or fork, then best with the reserved caramelized onions. Serve heat.
If your vegetable broth is low sodium or sodium loose, you’ll be able to most likely want to upload some salt when cooking the rice and lentils. Taste the broth prior to surroundings the pot to boil and upload salt as wanted.