Mujadara Recipe Directions:
Melt the butter along with the oil and salt in a large skillet, and add the onions.
Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.
Deglaze pan with white wine or vermouth and stir into the onions to get more flavor.
Meanwhile, cook the rice and the lentils separately making sure that the lentils are cooked and yet retain shape and are not mashed.
When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired.
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