Rice and Lentils with Crispy Onions (Mujaddara)

By RobinPD

Mujaddara, the rice and beans of the Middle East, is a hearty one-dish vegetarian rice and lentil pilaf containing large brown or green lentils and crispy fried onion strings. For the pilaf, we found that precooking the lentils and soaking the rice in hot water before combining them ensured that both components cooked evenly. We pare down the typically fussy process of batch-frying onions in several cups of oil to a single batch of onions fried in just 1 1/2 cups of oil. The trick: removing a good bit of the onions’ water before frying by tossing them with salt, microwaving them for 5 minutes, and drying them thoroughly.

Ingredients

• 8 1/2 ounces (1 1/4 cups) green or brown lentils, picked over and rinsed
• Salt and pepper
• 1 1/4 cups basmati rice
• 1 recipe Crispy Onions, plus 3 tablespoons reserved oil (see related content)
• 3 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 1 teaspoon sugar
• 3 tablespoons minced fresh cilantro

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

FOR THE CRISPY ONIONS:

Makes 1 1/2 cups

It is crucial to thoroughly dry the microwaved onions after rinsing. The best way to accomplish this is to use a salad spinner. Reserve 3 tablespoons of oil when draining the onions to use in Rice and Lentils with Crispy Onions (see related content). Remaining oil may be stored in an airtight container and refrigerated up to 4 weeks.

2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces
2 teaspoons salt
1 cup vegetable oil (recipe calls for 1 1/2 but 1 is fine)

1. Toss onions and salt together in large bowl. Microwave for 5 minutes. Rinse thoroughly, transfer to paper towel–lined baking sheet, and dry well.

2. Heat onions and oil in Dutch oven over high heat, stirring frequently, until onions are golden brown, 25 to 30 minutes. Drain onions in colander set in large bowl. Transfer onions to paper towel–lined baking sheet to drain. Serve.


FOR THE RICE AND LENTILS:

1.Bring lentils, 4 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. Drain and set aside. While lentils cook, place rice in medium bowl and cover by 2 inches with hot tap water; let stand for 15 minutes.

2. Using your hands, gently swish rice grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off cold tap water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.

3. Heat reserved onion oil, garlic, coriander, cumin, cinnamon, allspice, 1/4 teaspoon pepper, and cayenne in Dutch oven over medium heat until fragrant, about 2 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add 2 1/4 cups water, sugar, and 1 teaspoon salt and bring to boil. Stir in lentils, reduce heat to low, cover, and cook until all liquid is absorbed, about 12 minutes.

4. Off heat, remove lid, fold dish towel in half, and place over pot; replace lid. Let stand for 10 minutes. Fluff rice and lentils with fork and stir in cilantro and half of crispy onions. Transfer to serving platter, top with remaining crispy onions, and serve.