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Mujadara Family Pack (serves 4) Recipe

Name: Mediterranean Imports, Deli & Gastro Goods Mujadara Family Pack (Serves 4) Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups brown lentils (dry); 1 cups long-grain white rice (or basmati), rinsed; 3 cups water or low-sodium vegetable broth; 3 tbs olive oil; 2 cups yellow or sweet onion, thinly sliced; 2 cloves garlic, minced; 1 tsp ground cumin; 0.5 tsp ground coriander; 1.25 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice (fresh); 1 cups yellow or sweet onion, thinly sliced; 2 tbs olive oil; 0.25 tsp salt; 0.5 tsp sugar (optional, to accelerate caramelization); 2 cups ripe tomatoes, chopped; 1 cup cucumber, peeled or unpeeled, halved and sliced; 0.25 cup red onion, thinly sliced; 0.5 cup kalamata olives, pitted; 0.75 cups feta cheese, crumbled; 2 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 4 pieces store-bought soft pita (6-inch); 1 tbs olive oil (optional, for warming); 0.25 cups fresh parsley, chopped; 4 pieces lemon wedges

Inspired by Mediterranean Imports, Deli & Gastro Goods

Time1h 15m

Serves4

Brown lentils with caramelized onion & rice, Greek salad & soft pita

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Ingredients

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Mujadara (lentils & rice) - makes ~4 servings

1 cups brown lentils (dry)

1 cups long-grain white rice (or basmati), rinsed

3 cups water or low-sodium vegetable broth

3 tbs olive oil

2 cups yellow or sweet onion, thinly sliced

2 cloves Garlic, minced

1 tsp Ground cumin

1/2 tsp Ground coriander

1 1/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs lemon juice (fresh)

Caramelized onions (extra for topping)

1 cups yellow or sweet onion, thinly sliced

2 tbs olive oil

1/4 tsp Celtic sea salt

1/2 tsp sugar (optional, to accelerate caramelization)

Greek salad

2 cups ripe tomatoes, chopped

1 cup cucumber, peeled or unpeeled, halved and sliced

1/4 cup Red onion, thinly sliced

1/2 cup kalamata olives, pitted

3/4 cups Feta cheese, crumbled

2 tbs extra-virgin olive oil

1 tbs red wine vinegar

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Soft pita

4 pieces store-bought soft pita (6-inch)

1 tbs olive oil (optional, for warming)

Garnish & finishing

1/4 cups Fresh parsley, chopped

4 pieces lemon wedges

Method

Mujadara (lentils & rice)

Prep lentils and rice

Rinse 1 cup brown lentils under cold water; pick out any debris. In a separate bowl rinse 1 cup rice until water runs clear; drain and set aside.

Cook lentils

In a medium saucepan combine the rinsed lentils and 3 cups water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered until lentils are just tender but not falling apart, about 15–20 minutes. Drain any excess liquid if there is more than 1/4 cup left; reserve hot lentils and cooking liquid.

Sauté aromatics

While lentils cook, heat 3 tbs olive oil in a separate heavy-bottomed pot over medium heat. Add 2 cups thinly sliced onion and 2 minced garlic cloves. Sauté, stirring occasionally, until onions are soft and starting to brown, about 6–8 minutes. Stir in 1 tsp ground cumin and 1/2 tsp ground coriander and cook 30 seconds to bloom the spices.

Combine rice and lentils

Add the rinsed rice to the pot with the onions and stir for 1 minute to coat the grains with oil. Add the cooked lentils and any reserved cooking liquid. Add 1 tsp plus 1/4 tsp salt (total 1.25 tsp) and 1/2 tsp black pepper. If needed, add extra water or broth so the total liquid in the pot is about 2 cups above the rice-lentil mixture (typically add ~1/2 cup). Bring to a gentle simmer, cover tightly, reduce heat to low and cook undisturbed until rice is tender and liquid is absorbed, about 15 minutes.

After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork and stir in 1 tablespoon fresh lemon juice. Taste and adjust salt/pepper as needed.

Caramelized onions (extra for topping)

While rice-lentil mixture is cooking or resting, heat 2 tbs olive oil in a skillet over medium-low heat. Add 1 cup thinly sliced onion and 1/4 tsp salt. Cook slowly, stirring occasionally, until onions are deeply browned and caramelized, about 20–30 minutes. If onions are taking longer and you want to encourage browning, add 1/2 tsp sugar after 10 minutes. Remove from heat and reserve for topping.

Greek salad

In a medium bowl combine 2 cups chopped tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup pitted kalamata olives. Add 3/4 cup crumbled feta.

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning. Let sit 5–10 minutes at room temperature to meld flavors.

Warm pita & assemble

Warm 4 pieces of soft pita: either wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or heat a skillet over medium and warm each pita 30–45 seconds per side, brushing lightly with 1 tbs olive oil if desired.

To serve, mound the mujadara on a large platter or divide among plates. Top generously with the reserved caramelized onions. Sprinkle chopped parsley over the rice-lentil mixture and place lemon wedges alongside. Serve with Greek salad and warm pita on the side so diners can scoop or make sandwiches.