Our version of this Middle Eastern side dish uses brown rice for a high fibre and protein dish. This is great served with a salad and tahini sauce.
2 tbsp oil (we use extra virgin rapeseed oil)
1/2 tbsp hawai’ij
200g wholegrain rice
100g brown lentils
2 tsp sea salt (or to taste)
½ litre vegetable stock or water
1. Thinly slice the onions and add them to a large pot with the oil. Cook over low heat, stirring frequently for 40 minutes, or until they are golden brown, sticky, and caramelized. Remove half of the onions and set them aside to top the mujadarra when serving.
2. Add the hawaij with the remaining onions. Sauté for a minute to lightly toast the spices. Add the stock and stir well.
3. Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high and bring to the boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest for 10 minutes without removing the lid. Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions. Serve warm.