Lentil Rice Pilaf (Mujadara) Recipe
Lentil Rice Pilaf, also known as Mujadara, is a flavorful Middle Eastern dish made with green lentils, basmati rice, and caramelized onions, seasoned with warm spices like cumin, coriander, turmeric, cinnamon, and bay leaf. This hearty yet simple pilaf is cooked on the stovetop and combines nutrition with comforting flavors, perfect as a main or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Ingredients
- 3 tablespoons olive oil
- 1/2 cup green lentils, rinsed and drained
- 1 1/4 cups basmati rice
- 1 medium red onion, finely diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 small cinnamon stick
- 1 bay leaf
- 2 cups chicken stock or water
- Salt and pepper, to taste
Instructions
- Parboil the lentils: Bring about 4 cups of water to a boil in a medium 2-quart saucepan. Add 1 teaspoon kosher salt and the rinsed lentils. Cover, reduce heat to low, and simmer for 12-15 minutes until lentils are slightly tender but still hold their shape. Drain and set aside to cool.
- Rinse the rice: Rinse the basmati rice under cold water using a fine mesh strainer until the water runs clear. Set aside to drain.
- Caramelize the onions: In the same pot, heat olive oil over medium heat. Add the finely diced red onions and cook for 8-10 minutes, stirring occasionally, until onions begin to brown. Stir in ground cumin, coriander, and turmeric and cook for an additional minute until fragrant.
- Cook the rice and lentils: Add the drained rice to the pot and toast for 1 minute, stirring often. Stir in the parboiled lentils, chicken stock or water, bay leaf, cinnamon stick, and season with salt and pepper. Bring to a simmer, cover, reduce heat to the lowest setting, and cook for 18 minutes.
- Rest and serve: Remove the pot from heat but keep covered for an additional 10 minutes to allow flavors to meld and rice to finish cooking. Fluff the pilaf with a fork, discard the cinnamon stick and bay leaf, and adjust seasoning with salt and pepper before serving.
Notes
- This dish can be made vegetarian by substituting vegetable stock for chicken stock.
- Rinsing the rice thoroughly is important to prevent it from becoming sticky.
- For extra flavor, you can garnish with toasted pine nuts or fresh chopped parsley.
- Use low-sodium stock to control salt content.
Find it online: https://recipethrive.com/lentil-rice-pilaf-mujadara-recipe/
