Mujadara (rice & lentil dish)

If you’ve been to the store lately and are concerned over the ever increasing price of your few bags of groceries, you’ll appreciate this humble yet tasty dish that feeds a crowd and costs very little to make, emphasizing inexpensive rice and lentils and the main stays.  Cheap eats at its finest!


Mujadara is a delicious middle eastern dish of rice and lentils with tons of flavor thanks to the spices and adornments typically used for this dish.  

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I’ve made mine in my Ninja Foodi on the pressure cook setting so it’s quick and easy (my favorite kind of cooking).  I mash up the flavors by adding some spicy chorizo,  You can leave this out of you want an entirely vegetarian or vegan dish or use soy chorizo if you wish.


Any way you make it, it’s so good, good for you and a complete protein even without the chorizo.  


The cool minty yogurt topping is the perfect complement to the spice hit of the chorizo and bits of onion meandering through the dish.


Add some fresh mint to top and even some sautéed, caramelized lemon if you wish to let each diner personalize their portion with accompaniments similar to how we serve chili in my house.

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CARAMELIZED BITS OF LEMONS

Mujadara
4 oz. chorizo (casings removed is preferable), chopped
1 red onion, chopped finely
1 cup brown rice
1 cup brown or green lentils (they hold up a bit better in the length of cook time)
3 cups liquid (I used 1 cup chicken stock and 2 cups water, but more stock is even more flavorful)
1 12 oz. package frozen, chopped greens like kale or spinach.  Don’t drain as this contributes to some additional liquid that is needed
Course sea salt to taste, 1 teaspoon to start
Harissa (Middle Eastern Chili Paste) (optional for additional spice and heat)


Sauté the chorizo until it starts to release its oils, then add the chopped onion and sauté 2 more minutes.  Add in the rice, lentils, liquid (stock/water) and the frozen greens.  If using the pressure cooker, set the lid tightly and set the timer for 15 minutes.  After the 15 minutes, let the steam release naturally (not quick release) for about 10 minutes,  


If you’re cooking this stovetop, cover and simmer on low for about 45 minutes until the rice is tender and has absorbed the liquid,  Add salt to taste and harissa at this point if you want.


Lime Mint Yogurt Sauce
1/2 cup greek yogurt
1 handful mint leaves, chopped finely
1 lime
Pinch of course sea salt


Combine yogurt with mint and juice and zest of the lime and salt.  Let set until ready to serve for flavors to combine.


Sautéed Caramelized Lemon 
1 whole lemon
1 T clarified butter or ghee




Chop the whole lemon, rind and all,  finely, discarding any seeds.  Sauté in the ghee on medium low heat about 15 minutes until the lemon bits start to become golden.  This is addictively delicious and makes an excellent unique salad topper as well.  I find myself using it in all kinds of things.