Mujadarrah is a delicious high-protein and high-fiber side dish. I created this recipe based on the mujadarrah served at a local Mediterranean restaurant.

We served it with broiled salmon fillets last night. It’s also dirt-cheap! The recipe below makes enough for six generous servings, and costs about 35 cents per serving.

1 quart water, or veggie or chicken broth
1 cup brown lentils
1 cup white long-grain rice
2 teaspoons canola oil
1 small yellow onion, sliced
1 teaspoon cider vinegar
Salt and pepper to taste
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Boil water or broth. Add lentils and cook for about 15 minutes, covered. Add rice and stir. Cover and cook until rice is tender, 15-20 minutes.

Meanwhile, heat oil in a saucepan over medium heat. Add sliced onion. Cook, stirring occasionally, until onion is browned, about 10-15 minutes. Sprinkle with cider vinegar, salt and pepper to taste. Stir again and remove from heat.

When lentils and rice are done, add onion mixture, cumin, salt, and pepper. Stir to combine and serve.

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