Mujadra
6 servings
75 minutes
A traditional Lebanese dish, in which rice is mixed with lentils - our tastes are so different that they go very well together. It is accompanied by corn, sun-dried tomatoes, avocado, cherry tomatoes and lots of spices. Again, you can eat this both hot and cold, and it is even more interesting the next day, when the ingredients are soaked in the aromas.
1
Pour rice with water in a ratio of 1:2.5, bring to a boil and simmer for 20 minutes.
- Wild rice: 180 g
2
Rinse the lentils, add water in a 1:2 ratio, bring to a boil over medium heat, and simmer for 15 minutes.
- Green lentils: 150 g
3
Chop the onion into small cubes. Fry in oil over medium heat, stirring, until golden brown.
- Onion: 1 piece
- Olive oil: 3 tablespoons
4
Add rice and lentils to the onion, mix, add a little water and fry for 10 minutes.
- Wild rice: 180 g
- Green lentils: 150 g
5
Add canned corn without juice, add salt, pepper, cumin, coriander, and thyme. Mix, cover with a lid and fry for another 20 minutes.
- Canned corn: 4 tablespoons
- Salt: 0.5 teaspoon
- Black allspice: to taste
- Ground coriander: to taste
- Zira: to taste
- Thyme: to taste
6
As the rice and lentils absorb water and become softer, add water as needed and stir.
7
Clean and dice the avocado into small cubes, halve the cherry tomatoes and grapes. Lightly sauté the avocado, tomatoes, and grapes, then add to the mujaddara.
- Avocado: 0.5 piece
- Cherry tomatoes: 5 piece
- Black grapes: 5 piece
8
Let it sit for 10 minutes before serving.