Good thing the flavors were bold enough to compensate. Really a meal on its own. The final flavor wasn't too bad, but the texture was awful--much like wallpaper paste. or cooking wine! Heat oil in a medium skillet over medium heat. Repeat adding and pouring off cold tap water 4 to 5 times, until water runs almost clear. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Salt and pepper I would never go to all this trouble again for a dish that's supposed to be simple. Mix half of onion mixture and half of herbs into rice mixture; season with salt and pepper. 1/8 teaspoon cayenne pepper https://www.epicurious.com/recipes/food/views/mujadara-51100640 3 tablespoons minced fresh cilantro. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 1 cup plain whole-milk yogurt This stage takes between 30 and 45 minutes, depending on how many onions you’re dealing with. 1/2 teaspoon salt, RICE AND LENTILS Because the onions are now equally tender on the exterior and interior, they’ll cook more evenly in the next stage, when you uncover the pan, turn the heat to medium, and start cooking off all of the liquid they’ve released. 2. Very tasty. 1. Second, cover the pan for the first 15 minutes of cooking, during which the onions will soften in their own moisture. This gives the onion slices more room to breathe, meaning that the water they release can evaporate more quickly. To revisit this article, select My Account, then View saved stories. So put on a podcast, buckle up for the ride, and use these three tricks to ensure that your time spent is worthwhile: First, use a wide skillet as opposed to a narrower, taller saucepan. Drain onions in colander set in large bowl. Transfer to serving platter, top with remaining crispy onions, and serve, passing yogurt sauce separately. Heat oil and onions in Dutch oven over high heat, stirring frequently, until onions are golden brown, 25 to 30 minutes. Cook, stirring often and adding water to pan as needed to prevent burning, until onions are golden brown and soft, 20–25 minutes. We paired it with a red pepper and cucumber salad dressed with olive oil, zaatar, salt and pepper. Do not substitute smaller French lentils for the green or brown lentils. Drain rice in fine-mesh strainer. Remove pan from heat and let sit 5–10 minutes (there should still be some broth remaining). Off heat, remove lid, fold dish towel in half, and place over pot; replace lid. Serve. Refrigerate while preparing rice and lentils. My only complaint: the lentils were too mushy. Drain and set aside. ), then use a wooden spoon to scrape up the brown bits, which are full of flavor. 1-1/2 cups of vegetable oil Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). To revisit this article, visit My Profile, then View saved stories. Add onions and cumin seeds and toss to coat. Photo by Laura Murray, Food Styling by Pearl Jones, Lemony Lentils and Rice With Caramelized Onions. The onions took longer to brown than the recipe said. Very filling and delicious. 3. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Cooking advice that works. © 2020 Condé Nast. Reduce heat to low and cook until lentils are tender, 15 to 17 minutes. 2. 5. Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Let stand for 10 minutes. Fluff rice and lentils with fork and stir in cilantro and half of crispy onions. It took another 30 minutes (without the lid) to get this glop to absorb all that water and to get the rice to a decent tooth, but by then the lentils were mush; they should not have been precooked for 15 minutes and then again for 45 minutes. You only need onions, oil, and a whole lot of patience. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Heat reserved onion oil, garlic, coriander, cumin, cinnamon, allspice, 1/4 teaspoon pepper, and cayenne in Dutch oven over medium heat until fragrant, about 2 minutes. Toss onions and salt together in large bowl. To revisit this article, select My Account, then View saved stories. This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. 1 1/4 cups basmati rice Set rice mixture aside. Once your pan is uncovered and your sugar incorporated, increase the heat to medium and cook, stirring often and lowering the heat if you notice the onions taking on color too quickly. Recipes you want to make. While some crispy frizzled edges are desired, any excessively blackened bits will taste bitter. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices, cup French green or brown lentils, rinsed, large onions, thinly sliced, plus more for serving, cup fresh mixed tender herbs (such as mint, parsley, and/or cilantro), chopped, divided. 2 pounds of onions, halved and sliced crosswise 1/4 inch thick Serve along side roasted chicken or with a fried egg as a meal on its own. When preparing the Crispy Onions (see related content), be sure to reserve 3 tablespoons of the onion cooking oil for cooking the rice and lentils. (This is the elusive “deglazing”!).