When I began to think about healthy eats and sticking to our $75 per week food budget, the first dish that came to mind was mujadara.
Not only is it amazingly flavorful, it’s also super inexpensive to make. And considering I had everything but the onions stocked in the pantry, it was a no brainer.
Don’t be fooled by the simplicity of the dish. Each bite is filled with enough oomph to make your taste buds very very happy.
- 1 cup lentils
- 1 1/4 cup brown basmati rice
- 4 cups vegetable broth or water
- salt (to taste)
- 1/2 tsp black pepper
- 1 tsp cumin
- 1/4 cup olive oil
- 3 large onions, slice in 1/2 inch slivers
- Saute onions with olive oil, stirring occasionally, until golden brown. Like Orangette says, caramelize them to within an inch of their lives. Reserve 4 tbs (or more) for garnish.
- While onions are caramelizing, throw lentils in a pot with 4 cups of broth or water. Bring to a boil, reduce to medium heat, cover, and cook for about 40 minutes, or until lentils are tender and most liquid is absorbed.
- Once lentils are situated (ie – cooking), cook rice. We use a rice cooker for this part.
- Once lentils are finished cooking, add in cooked rice, caramelized onions, cumin, salt, and pepper. Mix well.
- Garnish with remaining onions.
- Serve and enjoy.
- Mujadara is particularly tasty with falafels and/or a crisp green salad.
- It takes about 45 minutes to complete this dish, though only about 5-10 minutes of real work.
For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, egg free, cinnamon free, soy free, gluten free, wheat free, and contains no msg.