Lentil With Rice

rice_lentilLentil with rice or Mujjadarh, this Lebanese beauty was introduced to me at a friend’s place. It was served as a warm appetizer in small plates with chilled yogurt on top, there was a hint of cumin and cinnamon in it. The next day, out of excitement, I just had to try preparing it (I always get excited when trying to cook a dish for the first time.) I forgot to add cumin and cinnamon, and you know what? I’m glad that I did, the taste was even better. The olive oil with the caramelized onion added a unique kick to this dish. It’s not served as an appetizer in my house, but as a meal. Light, full of flavor, and complementary to any salad it’s served with. I hope you try it. 

– 1 cup American rice (leave in lukewarm water for 10 minutes) 
– 1/2 cup green lentils
– 1 cube chicken stock or vegetable stock
– 2 1/2 cups water
– Salt to taste
– 2 onions chopped
– Olive oil 

1- Boil lentils until almost cooked. (Usually takes 8 to 10
minutes) Strain it from excess water and set it aside.
 2- Fry the onion in olive oil until they turn golden in color.
 3- Boil 2 1/2 cup water then add to it the lentils, salt, and the chicken stock
4- Add the rice and fried onions, let it boil for 20 seconds.
5- Reduce heat to the lowest and cover the pan properly. It’s ready when the
rice is cooked.
6- Serve with yogurt salad.

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