Mujadara Lentils And Rice With Caramelized Onions Food

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

LEBANESE RICE AND LENTILS WITH CARAMELIZED ONIONS

Steps:

• Bring the lentils to a boil in the water and simmer, skimming, about 25 minutes, or until nearly tender. Drain the lentils, reserving 1 1/2 cups of cooking liquid. Add more liquid if necessary to make 1 1/2 cups.
• Cook the onions in the olive oil for about 5 minutes. Then remove 1 1/2 cups of the onions and cook the rest until they caramelize and begin to get crisp, about 5 to 7 minutes more. Drain the caramelized onions on paper towels.
• Add to the saucepan the cooked lentils, the reserved liquid, the softened onions, and the basmati rice, salt and allspice. Cook over low heat, covered, until rice is tender, about 20 minutes. Top with caramelized onions.
• Recommended drink: Arak

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

MUJADARAH

Steps:

• Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions.
• Set heat on medium-low and stir occasionally until very soft, about 45 minutes then turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.
• Deglaze pan with the veggie broth and stir into the onions to get more flavor. See "caramelized onions" in Joy of Cooking for a more thorough description of the process if needed. If pressed for time you can do a higher heat version of this but the results won't be as tasty.
• Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don't want them still crunchy , but you definitely want to retain their shape. We aren't making lentil soup here. Some folks cook the rice and lentils together but I don't think that gives you enough control over the texture.
• When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
• To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

LENTILS AND RICE WITH CARAMELIZED ONIONS

Steps:

• Peel and slice onions vertically.
• Heat 3 tablespoons oil in a large skillet over medium-low heat.
• Add onion; cover and cook 15 minutes or until soft, stirring occasionally.
• Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Reduce heat to low and keep onions warm.
• While onion cooks, bring water to a boil in a large saucepan.
• Add lentils; return to a boil and reduce heat to keep at a low boil and cook 20 minutes.
• Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook over medium-low heat for 25 minutes, until lentils and rice are tender.
• Spoon lentils and rice into a shallow dish; top with remaining onion.
• Drizzle remaining oil over lentils. Serve with yogurt, if desired.