Lentil Rice Pilaf (Mujadara) Recipe
A hearty and aromatic Middle Eastern-inspired Lentil Rice Pilaf (Mujadara) combining tender green lentils, fluffy basmati rice, and caramelized onions infused with fragrant spices. This comforting one-pot meal is both nutritious and delicious, perfect as a side dish or a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1/2 cup green lentils, rinsed and drained
- 1 1/4 cups basmati rice
- 1 medium red onion, finely diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 small cinnamon stick
- 1 bay leaf
- 2 cups chicken stock or water
- Salt and freshly ground black pepper, to taste
Instructions
- Parboil the lentils: Bring a medium 2-quart saucepan of water (about 4 cups) to a boil. Add 1 teaspoon of kosher salt, then add the lentils. Cover, reduce heat to low, and simmer for 12-15 minutes until lentils are slightly tender but still hold their shape. Drain the lentils in a strainer and transfer to a small bowl to cool slightly.
- Rinse the rice: Rinse the basmati rice with cold water through a fine mesh strainer until the water runs clear. Set aside to drain thoroughly.
- Caramelize the onions: Heat the same pot over medium heat and add the olive oil. When hot, add the diced onions and cook for 8-10 minutes, stirring occasionally, until onions begin to brown and caramelize. Stir in cumin, coriander, and turmeric and cook for another minute until fragrant.
- Toast the rice: Add the drained rice to the pot with onions and spices and cook for 1 minute, stirring frequently, to lightly toast the rice and coat it with the spiced onion mixture.
- Cook the pilaf: Add the parboiled lentils, chicken stock or water, bay leaf, and cinnamon stick. Season with salt and freshly ground black pepper. Bring the mixture to a simmer, cover with a tight-fitting lid, reduce heat to its lowest setting, and cook undisturbed for 18 minutes.
- Rest and fluff: Remove the pot from heat but keep it covered for an additional 10 minutes to allow the rice to steam and fully cook. Remove the cinnamon stick and bay leaf, then fluff the pilaf gently with a fork. Adjust seasoning with salt and pepper to taste before serving.
Notes
- Use vegetable broth instead of chicken stock for a vegetarian version.
- To enhance flavor, caramelize onions slowly over medium-low heat.
- Rinsing the rice thoroughly helps remove excess starch for fluffy grains.
- Be careful not to overcook lentils; they should hold shape without becoming mushy.
- Leftovers store well covered in the refrigerator for up to 3 days.
Find it online: https://justsosavory.com/lentil-rice-pilaf-mujadara-recipe/
