Mjadarah (Rice and Lentils) by Jeannell Mansur
Ingredients
- 1 c. lentils
- 1 c. long grain white rice
- 1 small onion diced
- 3 ½ c. water
- 1 tsp. cumin
- 1 tsp salt
- Pepper (1/4-1/2 tsp)
- 2 large onions sliced
- Olive oil
Saute small diced onion in 1 T olive oil til soft. Add lentils, salt and pepper and water. Cook x 7 minutes. Soak rice in water for 10 minutes- and drain. Add rice and cumin and cook for 20-25 minutes. Arrange on a large serving dish.
Carmelize (cook slowly until brown) sliced onions in 2 T. olive oil. (note- the secret is to start over low flame- may take 10 minutes to cook off water in onions- can raise flame a little higher after browning starts- but take care not to burn). Pour over finished rice and lentils.
Jeannell Mansur