This dish is incredibly good for you and was pretty simple -- it only needed a few ingredients, all of which were in my pantry). The prep work couldn't be simplier but it does take quite a bit of cooking time. However, I made the caramelized onions several days in advance and even made the mudajara a day ahead. About 20 minutes before dinner time, I threw the pre-cooked mudajara in a pot on medium-low with an extra 1/2 cup of chicken broth, covered the pot and stirred occasionally. It really made dinner easy that night!
(We were too hungry for photos. And let's just say that mudajara tastes much better than it looks!)
Taken from: Elly Says Opa
- 1.5-2 Tbsp. olive oil
- 2-3 medium yellow onions, cut in half and then into slices
- 1 tsp. cumin
- 2 bay leaves
- 1/4 tsp. cinnamon
- 1/2 cup lentils, rinsed and picked over
- 1/2 cup brown rice
- 2.5 cups water, broth or a combo (you may need extra)
- salt and pepper
-Stir in the cumin, bay leaves, cinnamon, lentils and brown rice and saute for a minute before adding the liquid. Season lightly with salt and pepper. Increase the heat to bring to a boil. Cover and simmer until the rice and lentils are tender, about 45 minutes, stirring occasionally and adding extra liquid if necessary. Season to taste with salt and pepper.