ISRAEL
Mujadarra INGREDIENTS
3 cups of dry lentils 1 cup of long grain or brown rice ½ cup of olive oil 4 medium onions, peeled 6 cups water or low-sodium vegetable stock 1 tsp sea salt ½ tsp of ground black pepper 1 ½ tsp ground cumin cayenne pepper to taste (optional)
METHOD Begin by carefully rinsing the lentils. Drain and set aside. Dice two of the peeled onions. Set aside with the rice and lentils. Take the two remaining onions, halve, then cut into slices about ¾ inch thick. Cook in the olive oil on medium-high heat until golden brown (about 10 minutes). Remove with slotted spoon and set aside on a paper-towel covered plate to drain. Do not discard oil. Sauté the diced onions in oil until they're soft. Add the rinsed lentils. Stir together and toast the lentils for two or three minutes. Add the water and all the seasonings. Bring to a boil, then allow to simmer about 10 minutes until lentils are tender Add the rice to the pot. Cook until the rice is done. Then transfer the finished pilaf to a serving plate or bowl. Top with the previously reserved caramelized onions. Can be served with a side of pita bread, olives or hummus.
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