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Wednesday, April 20, 2016

Klunker's mujaddara

Klunker's mujaddara 

This recipe was supposed to be posted last night, I ran into some issues with the pictures.  I thought I was going to come home this morning and load things up.  Well, when I transferred pictures last night, I erased them off my phone, and lost them.  So, I had to make this recipe all over again.  Now, normally that would irritate me, and I would be tempted to scrap this for now.  I decided to make this recipe again, and I am glad I did.  Yesterday I used red lentils to make this recipe.  IT WAS THE WRONG CHOICE.  
It was really delicious, but it was a pile of paste, and that is not how this recipe is supposed to look and feel.  Today, I made this recipe with regular lentils, and it made all the difference in the world.  
I hope you give this easy recipe a try.  It is a lot of instructions, but it really goes fast when you execute it. 

Ingredients

2 medium yellow onions, peeled.  One onion sliced into thin slices, the other onion chopped medium. (see illustrations) keep separate.


1 tablespoon garlic
1 medium carrot, peeled and chopped small
1 cup long grain brown rice
1 cup lentils (green)
4 teaspoons cumin
2 teaspoons salt, divided
1 tablespoon onion powder
2 teaspoons garlic powder
1/2 teaspoon pepper
4 cups water

You will need two cooking vessels for this recipe, a medium sized saute pan, and a cooking pot.  Lets start with the thin sliced onions.  Place in a medium saute pan and spread out, sprinkle with one teaspoon of the salt.  Place on the stove over medium heat, and walk away for a bit.  These will become your caramelized onions.  (come back and stir around every 5 minutes for the next 30 minutes, don't forget them, or they will burn)

In a large pot, add the chopped onion, garlic, and carrot.  Place on the stove over medium heat.  Add the other teaspoon of salt, and saute for 5 minutes. Add the remaining spices (cumin, onion powder, garlic powder, and pepper) and stir well.  Keep sauteing another 2 minutes. 
Add your rice and lentils, and stir well to combine.  Add the water, stir again and bring to a soft boil.
When it comes to a soft boil, cover with a lid and reduce heat to low.  
Let cook, without taking the lid off, for 25 minutes.
Did you check your onions that are caramelizing? 
When 25 minutes is up, DON'T TAKE OFF THE LID.  Just turn the heat off and let sit for 10 more minutes.
By now your caramelized onions should be done.  Remove from heat and set aside. 

Now, after your rice/lentils have sat for 10 minutes, remove the lid and stir well.  
Serve right away, while hot.  Top with the caramelized onions and enjoy.  
I hope you enjoy this Middle Eastern dish as much as I did.  This one proves once again that you do not need oil and fat to make good food!
Enjoy!!


5 comments:

  1. Klunker: I like your posts, and appreciate your efforts: extra efforts; also have a little understanding of that attention to detail. I have a blog about composing music for harp, and I am having a hard time keeping it going because of the work involved. So you are an inspiration both as a blogger, and as a creative plant-based cook. Your Vege-duken was great, and because of your "bacon discovery", we have made the bacon 2 times. Thanks.

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    1. Well thank you for the compliments. It is hard sometimes to keep this page up, I have two toddlers (2 and 4), work full time graveyard shift at the hospital, and have a busy life, so it is an effort. But, I enjoy it so much. I have had this site up for 1 year on the 25th of this month. I have had over 200,000 hits, and so many fun and inspiring notes from everyone who follows me. It keeps me going for sure.
      If you ever need me to try and make something, I am happy to try. My list is almost caught up. :)

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  2. Oh my gosh, this is my husband's favorite dish at our local Lebanese restaurant. Now I can make it at home! Thank you, thank you, thank you!

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    1. You are most welcome. I hope he enjoys it.

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