Lentils & Rice (Mujaddara)
Mujaddara is a signature Middle Eastern dish of lentils, rice, and caramelized onions. This is a bold and comforting dish that’s typically served with a topping of caramelized onions and Spiced Greek Yogurt alongside a fresh Mediterranean salad. It’s a great plant forward option for your vegetarian students, but guaranteed to win over all eaters!
This recipe stars U.S.-grown brown parboiled rice and comes to us from Chef Rebecca Polson of USA Rice’s K-12 Chef Advisory Board.
Serving Size1 cup
- 4lb, 14 oz brown rice, long grain, parboiled
- 1lb 11 oz lentils, green, rinsed
- 8 oz onion, diced
- ¼ cup olive oil
- 1 tbsp cumin
- 2 tsp salt, kosher
- 2 tsp garlic, granulated
- 1 tsp black pepper
- 1 tsp cinnamon, ground
- ½ tsp nutmeg, ground
- 1 gallon +2 quarts broth, vegetable or water, hot
- optional garnish: caramelized onions, parsley, spiced Greek yogurt
- Preheat oven to 350º.
- Add rice, rinsed lentils, onion, oil, and spices to 4-inch hotel pan. (Multiple pans may be needed depending on servings). Stir until rice and lentils are coated in oil and spices.
- Pour hot water or stock over rice and lentil blend.
- Cover pan with parchment and foil to create seal.
- Bake in oven for approximately 55 minutes or until all liquid has been absorbed by rice and lentils.
- Hot hold at 135º or above, leave covered until service, do not stir.
- Fluff with fork right before service.
- Serve with 8 oz spoodle.
- Optional garnishes: caramelized onions, chopped parsley, spiced Greek yogurt.