Today’s recipe comes from Brandon Harris via Audrey Hindes both staff in the Office of Student Programming. The Dish is Mujadara!
It’s cheap, it’s easy, it’s vegan and gluten-free. Don’t be afraid to really brown the onions here — that’s where all the flavor is. Most Middle Eastern countries have some version of this dish. This is my take on it. – Audrey Hindes
1 cup brown lentils, picked over for pebbles 1 cup brown rice 2 medium yellow onions, finely chopped 1/3 c olive oil 1 teaspoon salt Heat a large sauté pan over medium heat then add the olive oil. After the oil heats, add the onions and cook, stirring occasionally for 30-40 minutes until deeply browned and beginning to stick to the pan. Meanwhile, rinse rice and lentils, then put in a large pot and fill with plenty of water. Bring to a rolling boil then reduce heat to a low boil. Cook for 22 minutes, then drain, and return to pot, season with salt, cover with lid, and let sit off heat for 10-15 minutes. When onions are done, combine with rice and lentils. Serve hot, room temperature, or cold with a crisp green salad. It tastes even better the next day. Serves 4-6