Brown Rice Mujadara Bowl with a Fried Egg

Brown Rice Mujadara Bowl with a Fried Egg

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Serves 4

  • For the mujadara:

  • 1

    cup brown basmati rice

  • 1

    cup brown lentils

  • cups vegetable broth

  • 3

    tablespoons olive oil, divided

  • 2

    large yellow onions, thinly sliced

  • 1

    garlic clove, minced

  • 1

    teaspoon ground cumin

  • ½

    cup parsley leaves, finely chopped

  • Salt

  • For the bowl:

  • Olive oil spray

  • 4

    large eggs

  • Salt

  • Freshly cracked black pepper

  • Paprika

  • tablespoons harissa (spicy or mild)

  • ¼

    cup pine nuts, toasted

  • Indian Version (khichdi):

  • From Food 52

  • For the khichdi:

  • cups brown basmati rice

  • 1

    cup yellow lentil (mung dal)

  • tablespoons clarified butter (ghee)

  • 1

    teaspoon whole cumin seeds

  • 1

    bay leaf

  • 1

    onion, thinly sliced

  • 1½-inch piece ginger, thinly sliced

  • 12 to 15

    green beans, trimmed and chopped

  • 3

    carrots, peeled and chopped

  • 1

    cup frozen peas

  • 1

    green chile, seeded and finely chopped

  • 2

    Roma tomatoes, finely chopped

  • 1

    teaspoon ground turmeric

  • ½

    teaspoon ground chili powder

  • Salt, to taste

  • 8-10

    cups water(Check notes above)

  • 1

    tablespoon fresh cilantro, for garnishing

  • For the potato fries:

  • 1

    pound baby potatoes, cut into small cubes

  • salt, to taste

  • ¼

    teaspoon ground turmeric

  • 1

    teaspoon ground chili powder

  • 2

    tablespoons vegetable oil

Directions

In a large saucepan, bring the broth to a boil. Add the brown rice, lentils, and a hefty pinch of salt, and return to a boil. Reduce the flame to a simmer and cook for 40 minutes, or until the rice and lentils are cooked through (add more liquid as needed). Once the rice and lentils are fully cooked, remove from the heat, but keep the lid on for another 10 minutes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the sliced onions and cook until deeply browned and beginning to caramelize, about 20 minutes (add small amounts of water at a time to prevent the onions from burning; you can also continue cooking the onions for as long as the rice and lentils cook for a deeper caramelization). When the onions are deeply golden and almost finished, add in the minced garlic and cook for another 2 minutes. When the rice and lentils have finished cooking, fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot. Reserve the rest of the onions for serving. Wipe the skillet used to cook the onions clean, lightly grease with olive oil spray, and return to medium heat. Crack the eggs into the pan and cook to your desired doneness. Sprinkle the tops of the eggs with salt, pepper, and a dash of paprika. Divide the mujadara equally between 4 bowls and place a fried egg into each bowl. Garnish with the remaining caramelized onions, harissa, and toasted pine nuts. Per serving, based on 4 servings. (% daily value): Calories 596 Fat 22.9 g (35.2%) Saturated 3.8 g (18.9%) Trans 0 g Carbs 76.1 g (25.4%) Fiber 8.8 g (35.3%) Sugars 5.5 g Protein 24.2 g (48.5%) Cholesterol 186 mg (62%) Sodium 128.3 mg (5.3%) For Khichdi: The consistency of this khichdi will be a little runny like shown in the pictures. Using 8 cups water is fine, if you want to consume the whole amount right away. However if you're planning to refrigerate and re-heat later, you need to add 10 cups of water otherwise the khichdi will turn into a lump of rice and lentil upon refrigeration. The taste of this khichdi is not going to be super spicy but If you want spicy, you can increase the amount of red chiles and ginger in the recipe. Place the rice in a colander and rinse it under running water. Then add it to a bowl and cover it with water so that it soaks while you prepare the other ingredients. In a non-stick soup-pot, over medium heat, toast the yellow lentils. Stir for 3 to 4 minutes, or until the color turns light golden brown and releases a nice aroma. Transfer to a strainer and wash thoroughly under running water. Set it aside. In the same soup pot, over medium-high heat, heat clarified butter. Once hot, add cumin seeds and bay leaf and cook for 2 to 3 minutes or until they start to splutter. Add sliced onion and ginger and cook for 5 to 6 minutes, or until onions are softened. Add green beans and carrots and cook for 3 to 4 minutes, or until the vegetables soften. Add peas, chile, tomato, turmeric, chili powder, and salt and cook over medium-low heat for 3 to 4 minutes, or until tomatoes soften. Drain the rice, then add it to the pot with the lentils and 8 cups of water. Cover and cook for 38 to 40 minutes, or until soft. Meanwhile, mix together potato pieces, salt, turmeric, and ground chili powder. In a non-stick skillet, over medium heat, heat vegetable oil. Add potato pieces and cook, covered, for 8 to 10 minutes, or until potatoes soften. Garnish the khichi with cilantro and serve warm with potato fries on the side.


Nutrition

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