Nut-Free Mujaddara
Experience the comforting flavors of the Middle East with this Nut-Free Mujaddara, a wholesome, one-pot dish that combines tender brown lentils, fragrant long-grain white rice, and perfectly caramelized onions. Infused with earthy spices like cumin and coriander, this recipe is a flavorful, nut-free twist on the traditional mujaddara, making it suitable for those with nut allergies or sensitivities. With a preparation time of just 20 minutes and a hearty cook time, it balances ease and satisfaction, yielding a dish that's perfect for weeknight dinners or meal prep. Garnished with fresh parsley and a sprinkle of golden onions, this vegan and gluten-free recipe is deliciously versatile—serve it with a side of yogurt or a crisp salad for a balanced, nutritious meal. Ideal for those seeking healthy, allergy-friendly, and plant-based comfort food, this mujaddara is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 1 cup long-grain white rice
- 2 large onions
- 0.25 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
- 0.25 cup fresh parsley
Instructions
Rinse the lentils thoroughly under cold water in a fine mesh strainer, then drain.
In a medium-sized pot, place the rinsed lentils and add 2 cups of water. Bring to a boil over medium-high heat, reduce the heat to low, cover, and simmer for about 15 minutes or until the lentils are slightly tender but not fully cooked. Drain and set aside.
While the lentils are cooking, rinse the rice under cold water until the water runs clear to remove excess starch.
Slice the onions thinly. In a large skillet, heat the olive oil over medium heat and add the onions. Stir frequently and reduce the heat if necessary to prevent burning. Cook until the onions are caramelized and golden brown, approximately 20-25 minutes.
Once the onions are caramelized, remove one-third of them from the skillet and set aside for garnish.
To the remaining onions in the skillet, add the partially cooked lentils, rinsed rice, ground cumin, ground coriander, salt, and black pepper. Stir to combine well.
Pour 2 additional cups of water into the skillet, bring to a boil over medium-high heat, then cover and reduce the heat to low. Allow to simmer for about 20 minutes or until the rice and lentils are fully cooked and the water is absorbed.
Once cooked, remove the skillet from the heat and let it sit, covered, for about 5 minutes. Fluff the rice and lentils gently with a fork.
Chop the fresh parsley and sprinkle it over the dish along with the reserved caramelized onions before serving.
Serve warm with a side of your choice, like plain yogurt or a simple salad.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 17.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1452 mg | 31% | |
*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.
