This simple, delicious dish is a staple in Syrian-Jewish cooking and when I was growing up it was a regular part of our non-meat meals. I have to admit that I like it a lot more now than when I was a child. It's a comforting meal on a winter night, and refreshing in summer when served with yogurt with cucumbers and mint. And it's very healthy too: the combination of rice and lentils is an excellent source of protein. Lots of caramelized onions add a wonderful flavor. My mother makes Mujedrah with white rice, but I like to use brown; when using white rice you have to cook the lentils alone for 25 minutes and then add the rice.
4 cups water
1 cup brown lentils
1 cup brown rice
1 teas salt
2 Tbs butter
2 Tbs vegetable oil
3 medium onions, 1 lb, sliced
- Bring the water to a boil in a saucepan and add the rice and lentils and salt. Lower the heat and simmer, covered, until water is absorbed and rice and lentils are tender, about 45 minutes.
- Meanwhile, place the oil, butter and onions in a wide skillet and cook on low heat, stirring often, until the onions have cooked down into a rich golden brown.
- When the rice and lentils are done, mix most of the onions into them, reserving some for a garnish.
- Serve with yogurt.