Everyone is feeling the pinch these days, so I thought I would post one of my favorite and most economical meals: mujadara or, Lebanese lentils and rice. This is a dish I have blogged about
before, it's the Friday special at
Byblos in Wichita, KS and I ordered it at every opportunity. But, other than one restaurant in Chicago, it's not really something you see on menus at Middle Eastern places. It's kind of one of those basic, homey dishes that is prepared for family, but not considered nice enough for restaurants or big events. But I would like to point out that American's have a yen for
la cucina povera and have explored it from Italy (polenta) to the Deep South (greens, chess pie, etc.), so bring on the Lebanese version and let's all dig in.
It's very basic: onion, garlic and cumin are cooked until soft and fragrant; lentils and broth are added and simmered until the pulses begin to soften; rice is added and the whole mixture is simmered until the liquid is absorbed and the whole thing becomes a delicious pot of delicious-ness. Really, I know it probably just sounds 'alright' to you, but the whole is so much greater than the parts. In some versions, the lentils and rice are cooked only until tender and retain their individuality. My preference is for both to begin to breakdown and resemble something more akin to refried beans.
Leftovers are great warmed and topped with a fried egg. (Yes, I will put a fried egg on top of anything and call it improved.) Or, you can roll it up in a pita or tortilla for a quick lunch on the go.
Confession: traditionally, mujadara is served with crispy, fried onions on top. I'm lazy and use
French's Fried Onions. I know it's a little trashy, but I
am a little trashy and expect that the can of French's Onions I bought appreciates not ending up on a green bean casserole for Thanksgiving. Not that there is anything wrong with green bean casserole.
Recipe: MujadaraThis recipe can be doubled or trippled easily. I usually measure mine out based on the amount of lentils I have. I usually use the entire bag of lentil and an equal amount of rice, happily consuming the leftovers for breakfast (yes!), lunch and dinner for days.2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain brown rice (parboiled, as below)
Salt and pepper to taste.
For rice: In a small saucepan, bring salted water to boil. Add rice and lower heat to a simmer, cook uncovered for 15 minutes. Drain water and let rice sit until ready to add to lentils.
In a large saucepan or stickpot, heat the olive oil over medium-high heat then add onion and saute until softened. About 5-6 minutes. Add garlic and cumin, stirring constantly for 1-2 minutes while the garlic and spices become frangrant. Add the vegetable broth and lentil, stir to combine. Reduce heat to medium-low and simmer, covered, for ten minutes. Stir occasionally. Add the rice and 1 tsp. salt, and simmer for 15-20 or until the liquid is absorbed. Test for doneness and seasoning, adding more salt and freshly ground pepper.
Let cool slightly and topped with fried onions (from a can or your own if you are less lazy than I am), fresh plain yogurt and tomatoes if you wish.
When we were in Madison, WI this summer, we had a wonderful meal at Kushi Bar, a Japanese-inspired restaurant that served small bites, delicious cocktails and wonderful food. I loved what they called an inari rice bowl: delicious sushi rice studded with bits of inari, vegetables and other goodies. Inari are little packets of fried tofu which are usually stuffed with rice. They are sweet and savory at the same time, my favorite flavor combination. So I could eat them by the plate full.