Lentils And Bulgur Moujadara Recipes

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

BULGUR MUJADARA

Steps:

• Make the mujadara: Bring lentils and 4 cups of water to a boil in a medium pot over high. Reduce heat to low and simmer until lentils are partly cooked, 12 to 18 minutes. Taste a lentil to see if it's tender but still has a bite. The timing depends on the lentil variety: Black and le Puy need the most time; green needs the least. Remove from heat.
• Meanwhile, heat the olive oil in a medium frying pan over medium-high. Add the onions and cook, stirring regularly, until deep golden brown and starting to crisp, 15 to 20 minutes. It is important to get them to this point because dark onions give mujadara its distinctive dark color and flavor. Onions go from deep brown to burned very quickly, so be sure to remove from the heat before they burn.
• Pour the onions with the oil over the lentils, and stir in the salt and cumin. Add the bulgur, bring the mixture to a boil, then reduce heat to lowest setting and simmer, covered, until fully cooked, 10 to 15 minutes. Check on the mujadara periodically: If the bulgur and lentils are not fully cooked but the water has evaporated, add a few tablespoons of water and continue to cook until done. Place a tea towel or paper towels under the lid and let sit for 15 minutes.
• If you are making the optional topping, prepare it while the mujadara rests: Heat about 1 inch vegetable oil in a small saucepan over medium to 350 degrees or until a small morsel of bread bubbles and immediately rises to the top. Cut the onion in half and slice through the core to create very thin crescents. Place onions in a medium bowl, sprinkle with the cornstarch and toss to combine. Working in small batches, carefully add to hot oil and fry, stirring occasionally for even browning, until crisp and golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels until dry and crispy, about 2 minutes.
• To serve, transfer mujadara to a serving platter and top with crispy onions, if using.