Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Aarti Sequeria

One of my new favorite chefs is the host of Aarti Party Aarti Sequeria.  Even though I'm Indian I don't cook our food well.  I was so excited when Aarti won the "Next Food Network Star" and couldn't wait to try her recipes.  The recipe that I'll be posting today is one I just tried recently and was so easy to make.  I made a few modifications to her recipe so I'll be posting a link to her original recipe here.  http://www.foodnetwork.com/recipes/aarti-sequeira/lebanese-lentils-rice-and-caramelized-onions-mujadara-recipe/index.html

INGREDIENTS

• 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed I used red lentils (only use them if you like the mushy texture)
• 1/2 cup extra-virgin olive oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon cracked black peppercorns
• 2 medium red onions, thinly sliced
• Kosher salt
• 3/4 cup basmati rice
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 (1-inch) cinnamon stick
• Low-fat plain yogurt, for serving, optional

DIRECTIONS

Wash and clean the lentils.  Follow the directions on the packet on how to cook the lentils.  Because you'll be cooking the lentils again with the rice don't cook them all the way.  Do not add salt to the lentils or it will make it hard.  Drain and set aside.

Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.

Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.

Taste the rice for seasoning. Serve with the reserved caramelized onions and I liked adding low fat plain yogurt to the dish. 

I hope you enjoy this dish. 


Please let me know how the dish was for you!