Mujaddara Arabic Lentil Rice Good Recipes

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Mujaddara Arabic Lentil Rice

"Enjoy a extremely good tasting dish to proportion with own family and friends. Special dish for vegetarians, and one among our favourite food. Instead of setting the onion on top you may mix it together with the lentils and rice before serving. It makes a super meal with a clean inexperienced salad. Also you can use 2 cups of vegetable broth as opposed to 2 cups of water to cook dinner the lentils."

Ingredients :

1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
three/four cup white rice, rinsed
3/four cup water
1 teaspoon salt
2 tablespoons olive oil
1/four cup vegetable oil
3 white onions, sliced into 1/four-inch jewelry

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H25M

Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium warmth; carry to a simmer, lessen warmth to low, and prepare dinner till the lentils begin to melt, 20 to half-hour.
Stir the rice, 3/four cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and retain cooking until the lentils and rice are tender, approximately forty minutes.
Heat the cooking oil in a skillet over medium warmness; prepare dinner the onions in the oil until browned, 7 to ten mins. Spread the onions over the rice and lentil combination to serve.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it flippantly, and make easy-up easier.

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