RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Mujadarra - Megadarra - pareve
This is a dish of lentils and rice typical to the cultures of North Africa and the Middle East. (I've seen it spelled a number of ways; accent is on the 2nd syllable). It is a great alternative to potatoes or plain rice as a side dish; makes a nice main dish for vegetarians. Claudia Roden, in "A Book of Middle Eastern Food," notes that it is a large amount and, "Whereas I have used twice the weight of rice to lentils, many other people use equal amounts." Mujadarra/Megadarra ~~~~~~~~~~~~~~~~~~~~~~~~~~ Vegetarian - pareve 1 lb large brown lentils, soaked if required 1 onion, finely chopped Oil Salt and black pepper 1/2 lb long-grain rice, washed 2 onions, sliced into half-moon shapes Boil lentils in a fresh portion of water to cover for between 1/2 to 1-1/2 hours, or until tender. Fry the chopped onion in 1 to 2 tablespoons oil until soft and golden. Add it to the lentils and season to taste with salt and pepper. Mix well and add rice, together with enough water to make the liquid in the pan up to the volume of rice. Season again and simmer gently, covered, for about 20 minutes until the rice is soft and well cooked, adding a little more water if it becomes absorbed too quickly. Fry the sliced onions in 2 tablespoons very hot oil until they are dark brown and sweet, almost caramelized. Serve the rice and lentils on a large shallow dish, garnished with fried onion slices. This dish is delicious served either hot or cold. For a dairy meal, serve with yogurt.
