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Middle Eastern · Dinner

Mujadara

VegEasy

Diet: Veg · Vegan · Gluten-free · High-protein

Cook brown basmati rice and brown lentils together. Fold in slow-browned onions and chopped herbs.

Prep
25 min
Cook
35 min
Rest
10 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
Middle Eastern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mujadara
Representative rice and lentils with onions; this recipe specifically uses brown basmati. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Seasoning and finishing

Main ingredients

Liquids

Equipment

Heavy saucepan with lid; wide frying pan; sieve; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Start the rice · About 10 min

  1. Rinse 240 ml brown basmati rice in the sieve.
  2. Put 1200 ml water, 4 cloves peeled garlic, 2 leaves bay leaves, 1 tbsp cumin, 1.167 tsp salt and ¼ tsp black pepper in the saucepan.
  3. Bring the water to a boil.
  4. Add the drained rice.
  5. Cover the saucepan.
  6. Simmer over low heat for 10 minutes.

Add the lentils · About 25 min

  1. Add 240 ml dry brown lentils, rinsed.
  2. Cover the saucepan again.
  3. Simmer for 20–25 minutes.

    Check: Both rice and lentils should be tender, with no hard centres.

  4. If either remains firm, cook for another 5 minutes before checking again.
  5. Drain any unabsorbed water through the sieve.
  6. Return the rice and lentils to the saucepan.
  7. Turn off the heat.
  8. Leave the saucepan covered for 10 minutes.

Brown the onions while the rice and lentils cook

  1. Warm 79.2 ml olive oil using a frying pan set to medium.
  2. Add 2 large thinly sliced onions and the remaining 0.583 tsp salt.
  3. Keep cooking the onions for 25–30 minutes; stir at 2-minute intervals.

    Check: The onions should become deep gold without black edges.

  4. If the onions darken too quickly, reduce the heat.

Combine · About 1 min

  1. Remove the bay leaves and whole garlic cloves from the rice.
  2. Fold half the browned onions into the rice and lentils.
  3. Fold in 120 ml chopped spring onions and 120 ml chopped parsley.
  4. Scatter the remaining onions over the top.

Tips

  • Use brown basmati and dry brown lentils; white rice and red lentils cook differently.

Substitutions

  • Use brown lentils instead of green lentils with a doneness check.

Storage

  • Get perishable Mujadara into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Mujadara within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Mujadara to 74°C / 165°F, stirring or turning it for even heating. When Mujadara is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Mujadara includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Mujadara becomes softer in storage.

Make ahead

  • Slice onions ahead; cook the rice-and-lentil mixture close to serving.

FAQ

Why brown onions slowly?

Gentle cooking develops sweetness without burning.

Can I use canned lentils?

They need different timing; this recipe measures dry lentils.

How should I store mujadara?

Get perishable Mujadara into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Mujadara within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Cookie and Kate: Mujadara (Lentils and Rice with Caramelized Onions).

Concise adaptation; quantities and method are stated.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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