Seared Daurade With Mujadara Food

LEBANESE MUJADARA

Steps:

• Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
• Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
• In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
• In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
• Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
• In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
• Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
• Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
• If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
• Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

SEARED DAURADE WITH MUJADARA

Steps:

• Place lentils in a 2-quart saucepan, add 4 cups water, bring to a simmer and cook until tender, about 40 minutes. Set aside. Bring 1 1/2 cups water to a boil in a 3-quart saucepan, add rice, reduce heat to a simmer, cover and cook 12 minutes. Set aside, covered.
• Heat 4 tablespoons of the olive oil in a medium-size skillet, add white part of scallions, the shallots and ginger. Cook gently until tender and lightly browned, 6 to 8 minutes. Fold into the rice, then fold in 1/2 cup of the piquillo peppers and the almonds. Cover.
• Heat 2 tablespoons of the olive oil in the skillet, add the onion and garlic, cook gently until tender but not brown, about 5 minutes. Stir in the remaining piquillo peppers and cook another couple of minutes. Puree this mixture in a food processor. Fold in the vinegar and season with salt and pepper. Return to the skillet and set aside.
• To assemble the mujadara, fold the cooked lentils into the rice mixture. Add in the lemon juice and season to taste with salt and pepper. Gently stir in the green of the scallions and place over low heat, covered, to warm. Place the skillet with the piquillo pepper sauce over low heat.
• Pat the fish dry and season with salt and pepper. Heat one or two cast-iron skillets, large enough to hold the fish with a little room to spare, until very hot. Add the remaining 2 tablespoons olive oil, sear the fish on the skin side and cook about 3 minutes, turn and cook another 2 minutes, until just done.
• Spread a big circle of the piquillo pepper sauce on each of 6 dinner plates or one large platter. Divide the mujadara rice and lentil mixture among them, or in the middle of the platter. Top the mujadara with the fish, skin side up, add the parsley and serve.

MUJADARA

Steps:

• 1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
• 2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
• 3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
• 4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.