Wednesday, February 7, 2007

mujadara

There used to be a little hole-in-the-wall place in Brookline Village called King Tut, which along with the best falafel in the world (like buttah), also made a mean mujadara. I was obsessed with it, but this is the first time I've tried to make it on my own. Surprise, it's easy! And divine.

Recipe adapted from Deborah Madison's Vegetarian Cooking for Everyone.

Mujadara

Heat in a large pan 6 to 7 tablespoons olive oil. Really this much!
Add lots of onion, sliced into half-moons. I'd say three medium-sized ones. (I also put in some thinly sliced zucchini.)
Cook over medium heat until the onions are a rich, dark brown. This might take 15 minutes or so. Stir lots!

Meanwhile, put 1 1/4 cup lentils in a pot with a quart of water. Boil, then simmer for 15 minutes.
Add 3/4 cup brown rice and lots of salt and pepper. Cover and cook on low heat until rice is done. (This might take up to a half hour, depending on your rice. You also might have to add extra water.)

Finally, mix onion mixture with rice and lentils.

That's it! It sounds so simple, but it's so good. Very comforting for winter. Yum.

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