Lentils and Rice (Mujadarah) 1/4 c Butter or Margarine
1 lg Onion, sliced
1 c Lentils, sorted and rinsed
4 c Chicken broth or water
1 c Rice, long grain
1 ts Cumin, ground
Salt & pepper to taste
6 Lemon wedges
Melt butter or margarine in a large saucepan. Add onion and saute
until onion is tender but not browned. Add lentils and saute 1
minute. Add broth or water and bring to a boil. Reduce heat, cover
and simmer over low heat for 20 minutes. Add rice, cumin, salt and
pepper. Simmer 30-40 minutes or until rice and lentils are tender and
liquid is absorbed. Mixture will be mushy. Serve with lemon wedges.
Variation: Add 2 cups diced, cubed or shredded cooked beef, lamb,
veal or chicken to lentil and rice mixture 10 minutes before end of
cooking time.
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