Easiest Way to Tips To Try At Home Lentils and rice puree - mujaddara mussafayeh

Easiest Way to Tips To Try At Home Lentils and rice puree - mujaddara mussafayeh Delicious, fresh and tasty.

Lentils and rice puree - mujaddara mussafayeh. Great recipe for Lentils and rice puree - mujaddara mussafayeh. It is easy to prepare and can be eaten warm or cold. A dish that cannot be ignored!

So the onions is what really brings the dish together.

You'll need a lot of onions.

You'll chop the majority of them, fry them and mix with the lentils and rice.

You can have Lentils and rice puree - mujaddara mussafayeh using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lentils and rice puree - mujaddara mussafayeh

1. It’s of lentils, washed and drained.

2. It’s of white rice.

3. It’s of large onions, finely chopped.

4. Prepare of water.

5. It’s of olive oil.

6. Prepare of vegetable oil.

7. Prepare of salt.

Then you'll slice the last onion and caramelize it to serve on top of the mujadara/mudardara.

Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown.

It is easy to prepare and can be eaten warm or cold.

A dish that cannot be ignored!

Lentils and rice puree - mujaddara mussafayeh step by step

1. In a bowl, soak the rice in warm water..

2. In a deep cooking pot, place lentils and 6 cups water on high heat. When water starts boiling, reduce heat, cover the pot, and leave to cook for about 30 min..

3. In a skillet, heat 2 tablespoons of vegetable oil and fry the onions until golden, then set aside..

4. Once cooked, remove the lentils from the water and blend them in a food processor for a few minutes. Put back the lentil mixture in the pot..

5. Strain the rice and add it over the lentils. Stir for few minutes until the rice is cooked..

6. On low heat, add the fried onions and salt and stir continuously for about 20 min..

7. Before removing from heat, add 1 tablespoon of olive oil..

8. Remove from heat, pour in a serving plate and let it cool before serving..

Every Lebanese family has it at least once a week.

Par-cook the lentils: Cover the lentils in a couple inches of water in a stock pot.

Bring everything to a boil over high heat.

This is because this recipe uses canned lentils which, although you drain it, adds to the liquid while cooking.

Leave the lentils and rice alone while they cook.