For light, buttery cookies that melt in your mouth, use this simple recipe for whipped shortbread cookies. Cookies can be kept in an airtight container with layers of waxed paper between them.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup dry lentils, rinsed
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- ¾ cup white rice, rinsed
- ¾ cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup vegetable oil
- 3 white onions, sliced into 1/4-inch rings
Instructions
- Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
- Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
- Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
Reviews
My family adored this. I did only slightly make a few changes based on flavor profile, and with changes it was a 5. I added some ground allspice to the recipe for more complexity. I also used 1 large white onion to saute in oil before adding the rice and lentils. I think next time I would only caramelize one onion for the finish on top. I prefer the flavor of sauteed onion in the dish. I also used chicken broth instead of water.
I thought this was delicious as is (with 1/2 t allspice and 1 of the onions cooked in with the lentils and then rice). Family thought it needed hot sauce.
Five stars because with the adjustments suggested by reviewer AprilBeauty. If that is too complicated, at least sauté one onions first in the pot before adding lentils. I thought I would increase lentils to 1.5 cups ( and water to 3 cups) next time. This recipe is a bit too rice-heavy for my taste. I also added 1 generous teaspoon of cinnamon and a generous dash of cardamon.
I made this with a bit of tomato paste and added cinnamon as suggested by another user. I served it with a touch of Greek yogurt. This was very tasty and would make it again.
I cook lentils quite often, and this is the best lentil recipe I have found. I didn’t have fresh ginger, so I used ground. Next time I am going to use fresh ginger, I’m sure it’ll be even better.
It was really good. Will make again.
A little mushy but otherwise delicious.
This is super delicious. I doubled the recipe and it worked out great. I’m so satisfied with this recipe, that I’m going to memorize it and keep it for one of my own. 😉
The flavor is spot on. Delicious! (using only 1/2 tablespoon of cumin) Unfortunately the cooking time is way too long for everything. Mine turned into a big lump of mush (I will still eat it). Next time I will cook the lentils and rice together for 30 minutes tops.
It was a great recipe! The whole family loves it!
My family has been making this dish for years. After my Mom passed away I couldn’t find her recipe and have been trying various ones from the internet. This one has way too much Cumin and rice. The rice isn’t supposed to be the dominant ingredient the lentil is. I would adjust this recipe to 1/4 cup of rice, 1/2 tbs. of Cumin, if that much, and half the garlic. it called for.
I made it a bit differently. I first put water and lentils in the rice cooker, and cooked it for a full cycle. Then added the rice and necessary water, mixed, and cooked for a full cycle too. I put in a large wok all the oil and cooked the onions and all the spices. when the onions were done, I added the rice and lentils and cooked in the wok for a while longer. I found it easier to cook both lentils and rice in the rice cooker as you just set it and can forget it.
Delicious!! It reminds me of the short time I spent in the Middle East. I have been looking for an authentic mujadara recipe for years! As a time saver, I cooked the rice and lentils together in chicken broth, adding more liquid as needed. The total cooking time was about 30 minutes. Then in olive oil I sautéed the onions and added the cumin and some garlic salt. This mixture was added to the lentils and rice during last 10 minutes of cooking time. Yummy! And it makes a LOT.
Delicious! A wonderful vegetarian meal. Followed the recipe as written, didn’t change a thing. Will definitely be making this again. Use all 3 onions.
This was a fabulous, easy vegetarian meal! I followed suggestions of the other reviewers by adding 1 tsp each of garam masala and curry, as well as not adding salt until after the lentils were cooked. I also cooked the rice and lentils in a rice cooker while I roasted the onions in the oven and mixed everything together when cooked at the end. Definitely will make it again!
I used chicken broth instead of water (1&1/2 Cup )with lentils.I added 1tsp. Aleppo red pepper, small amount of Allspice. I as others agree you need to add 1&1/2 cup water for rice. I sauté my onions in butter and add at the end on top. This is delicious . A staple in our house!
I did cook the lentils as instructed here but cooked the brown rice separately. Then I served a scoop of each over greens that had been tossed with a simple lemon and oil dressing and a scoop of hummus. Topped with the delicious fried onions. Only thing I will do next time is double the onions!
I doubled the recipe but otherwise made it with the same ingredients and directions. It turned out well. My wife, who is hesitant to try new foods, went back for seconds. This is an easy dish to make after a long day at work taking about an hour from start to finish. My family topped theirs with sour cream. I topped mine with Siggi’s Icelandic plain yogurt. Yum! This dish is now going into the menu rotation.
It was ok. stuck pretty close to recipe. added about 1/4 t ea of allspice and cinnamon. Used whole garlic sauted instead of garlic powder. Cumin completely overpowered it all. That was all we could taste. I think i’ll try it again but i’ll cut cumin in half.
Made it as written & wasn’t disappointed! Just the thing I was looking for!
It’s almost not fair to rate this because i made so many changes. here goes. I use brown rice, so needed to increase both liquid and cooking time. Added leftover canned diced tomatoes, canned spinach, and canned mushrooms (with liquid) and some of my veggie broth from yesterday. Also increased the cumin and garlic powder, and added white pepper and curry powder. Now I suppose I’ll have to make it again as written! No hardship there, I’m sure. Also must see how the leftovers are tomorrow.