One of my favorite summer dinner dishes is Mujadarra ruz, lentils with rice. Paired with a light salad of tomatoes, cucumbers and mint, this makes for a perfect picnic meal. This dish is also vegetarian and done in about thirty minutes.
I am excited to be partnered with Royal Foods basmati rice to bring you this recipe. When I asked my mom how she made hers, she had estimated measurements, which were a great starting point. My recipe makes about 8 dinner servings, and this dish makes great leftovers.
This recipe also has a simple ingredient list! Yay for not having to hunt down speciality ingredients 😀
- 2 cups green lentils
- ½ cup rice (I used Royal Basmati) short grain is traditionally used
- ½ cup chopped yellow onion
- 3 gloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons Diamond Crystal kosher salt
- 1 cinnamon stick
- ½ teaspoon ground cumin
- 3⅓ cups water
- 3 cups thinly sliced yellow onion
- ½ cup all purpose flour
- ½ teaspoon Diamond Crystal Kosher Salt
- ¼ cup canola oil
- Rinse the lentils and rice until cold water
- In a large stock pot or dutch oven, heat two tablespoons olive oil. Saute the chopped yellow onion and garlic. Add in the salt, cinnamon stick and ground cumin; heat for 30 second.
- Add the lentils and rice into the pot along with water.
- Bring to a boil and then reduce to a low heat. Place lid on the pot.
- When the lentils are tender, and all water have been absorbed turn off the heat; this should take about 25 minutes Remove the cinnamon stick.
- Toss thinly sliced onions with all purpose flour and salt.
- Heat canola oil in a skillet and fry the onions in batches until they are crisp, about 5 minutes. Place on a paper towel lined plate, in between batches.
- Top the lentils and rice with the fried onions
- Water can be substituted for vegetable broth, just be sure its low sodium and reduce the salt in the recipe
- You can sauté the onions for topping in two teaspoons olive oil instead of frying.
- This recipe can be doubled and makes great left overs
- This dish is traditionally served with a salad and yogurt.
**This post is brought to you by Royal Foods. All content, ideas and words are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! 🙂