I was a happy lacto-ovo vegetarian for almost 7 years until last summer, so there are still a lot of meatless meals happening in our house. Funny enough, this is one of the meals that Miss Picky will usually gobble right up (usually, as nothing is an absolute yes). Coincidentally, a few of the meals I could tolerate eating when pregnant were Lebanese as well, it’s a wonder a didn’t turn into a falafel. I really do think there is something to a child’s tastes leaning to how their mother ate while she was pregnant. I just wish now more than ever that I had been able to eat normally when I was carrying her. You never saw a new mother as elated as I was when she was born, partially because I was no longer nauseous 🙂
Mujaddara is a Lebanese rice and lentils dish. My version is very simple and uses brown rice for added fibre and nutrients. The flavour of the onions and the onion-infused oil are what take this meal from ordinary to Mmm!
My Rice & Lentils
1 cup uncooked medium grain brown rice, rinsed
1/2 cup uncooked brown lentils, rinsed
1 cube low sodium vegetable stock
2 3/4 cup water
2 medium onions, halved and thinly sliced
3 tbsp olive oil
S&P to taste
In large pot, mix the rice, lentils, water and veggie cube (or substitute for vegetable broth). Bring to a boil, reduce to low, cover and cook 35 to 45 minutes, or until the rice is tender. While the rice and lentils are cooking, cook the onions in the olive oil in a large skillet for same length of time, letting them caramelize (even start to blacken a bit is not a bad thing). When the rice is done and the onions are well browned, add the onions and any remaining oil to the rice pot and stir to mix.
I like to serve this with a dollop of Greek yogurt on the top, which ups the protein power of this dish even more.