323 calories | 36g carbs | 7g fat (2g sat fat) | 18g protein | 426 mg sodium | 5g fiber per serving
Serves 4 for $6.45
- 4 cups chicken or vegetable broth
- 1 cup brown rice
- 1 cup dry brown or green lentils
- 2 tablespoons oil, divided
- 2 large yellow onions, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- ½ cup parsley leaves, finely chopped
- 2 hardboiled eggs (optional)
- Low fat plain yogurt (optional)
- ½ teaspoon Salt
- In a large saucepan (that has a lid), add the broth and ½ cup water and bring to a boil.
- Add the brown rice, lentils, and a pinch of salt, and return to a boil.
- Lower the heat, cover and simmer for 40 minutes, or until the rice and lentils are cooked through (add more liquid as needed).
- Once the rice and lentils are fully cooked, remove from the heat, and allow to stand covered for 10 minutes.
- While the lentils and rice cook, heat 2 tablespoons of oil in a large nonstick skillet, over medium heat.
- Add the sliced onions and cook until a rich golden brown color develops, 20-25 minutes.
- If the onions begin to burn, add 1 tablespoon of water.
- When the onions are dark golden brown, add the garlic and cook 2 more minutes.
- When the rice and lentils have finished cooking, fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot.
- Divide the mujadara equally between 4 bowls and serve with the remaining onions, chopped egg, and plain yogurt (if using) for the top.
Combine 1 cup yogurt with 1 teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and salt to taste. Drizzle over for a flavor packed sauce. If you don’t have these spices, dried oregano leaves, curry powder, or chili powder will work too.