Mujaddara, the comforting Middle Eastern staple of lentils, rice, and caramelized onions, often boasts a rich, saucy consistency. But today, we're exploring a lighter, fresher take: Drained Mujaddara. This vibrant adaptation retains the beloved flavors of the classic dish while offering a satisfyingly different texture, perfect for warmer weather or those seeking a less heavy meal. The draining process allows the individual components to shine, highlighting the nutty lentils and perfectly cooked rice, resulting in a dish that's both flavorful and visually appealing.
This recipe emphasizes simplicity and allows for easy customization to your taste. Whether you prefer a simple sprinkle of fresh herbs or a more elaborate presentation, this drained version opens up a world of possibilities. Ready to experience the delightful lightness of Drained Mujaddara? Let's dive into the step-by-step instructions.
Tools Needed
- medium-sized pot
- food processor
- medium-sized frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Lentils and Rice
- Wash 2 cups of lentils and add 8 cups of water to a medium-sized pot. Cover and bring to a boil over high heat.
- Reduce heat to low and simmer until lentils are well cooked (about 30 minutes, keeping the pot covered). Drain the lentils, reserving 1 1/2 cups of the cooking liquid.
- Boil 1/2 cup of Egyptian rice in 1 1/2 cups of reserved lentil cooking liquid.
Step 2. Cook the Mujaddara
- Grind the lentils with a little vinegar in a food processor until finely ground.
- In a medium-sized frying pan, sauté 2 cups of chopped onions in 1/2 cup of olive oil until golden brown.
- Once the rice is half-cooked, turn off the heat. Add the ground lentils, then add the cooked onions and rice to the lentils.
- Add 1-1/2 spoons of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of cumin (optional). Mix well and heat over medium heat, stirring constantly for about 5 minutes.
- If needed, add more hot water to adjust consistency.
Step 3. Serve the Mujaddara
- Pour into plates and let cool for about 15 minutes before serving.
Read more: Zaalouk Recipe: Easy Moroccan Eggplant Dip or Salad
Tips
- For the onions, aim for a light golden brown color rather than a deep red for optimal flavor.
- Stir the Mujaddara frequently while cooking to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I make this recipe without the cabbage salad?
Absolutely! The drained mujaddara is delicious on its own. Feel free to omit the salad and serve it as a main course.
2. What can I substitute for the lentils?
Brown or green lentils work best, but you could experiment with other types. Keep in mind that cooking times may vary.
This Drained Mujaddara with Cabbage Salad offers a refreshing twist on a classic, proving that healthy and delicious can coexist beautifully. Enjoy the satisfying textures and vibrant flavors of this vegan delight, perfect for a light lunch or a side dish bursting with character. Bon appétit!