Mujadarra Spotted
Elevate your weeknight dinner with "Mujadarra Spotted," a hearty and aromatic Middle Eastern-inspired dish that's as nourishing as it is flavorful. This vegan-friendly recipe combines tender brown or green lentils with fragrant long-grain white rice, all infused with the warm, earthy spices of cumin, coriander, cinnamon, and allspice. Caramelized onions steal the show, offering a sweet depth that perfectly complements the savory spiced grains. Ready in under an hour, this recipe is both budget-friendly and comforting, perfect for busy evenings or meal prep. Garnish with fresh parsley for a touch of brightness, and pair with optional creamy plain yogurt for added richness. Whether you're looking for a wholesome plant-based dish or a flavorful culinary adventure, "Mujadarra Spotted" is sure to delight your taste buds.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 1 cup long-grain white rice
- 3 tablespoons olive oil
- 2 pieces large yellow onions
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cinnamon
- 0.25 teaspoon ground allspice
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 4 cups water
- 2 tablespoons fresh parsley (optional, chopped)
- plain yogurt (optional, for serving)
Instructions
Rinse the lentils in cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed lentils and 1 teaspoon of salt. Reduce the heat to a simmer and cook for 15 minutes. The lentils should be slightly tender but not fully cooked. Drain the lentils and set aside.
Meanwhile, thinly slice the onions. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring frequently, until the onions are deeply caramelized, about 20-25 minutes. Remove half of the onions and set them aside for garnishing.
Add the ground cumin, coriander, cinnamon, and allspice to the skillet with the remaining onions. Stir and cook for 1-2 minutes until fragrant.
Rinse the rice in cold water until the water runs clear. Add the rice to the skillet with the spiced onions and stir to coat the grains in the spices and oil.
Add the drained lentils to the skillet, along with 2 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the rice and lentils are fully cooked and the water has been absorbed.
Remove the skillet from the heat and let it sit covered for 5 minutes. Fluff the Mujadarra with a fork.
Serve warm, garnished with the reserved caramelized onions and chopped parsley. Optionally, serve with a side of plain yogurt for added creaminess.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 24.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 444 mg | 34% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
