Ingredients
1 cup long grain or basmati white rice (rinsed)
1/2 water (plus more for soaking the rice)
1/2 cup olive oil
2 large yellow onions (thinly sliced)
2 cup brown lentils (rinsed and drained)
1 tsp. salt
2 tsp. cumin
Directions
- 1
Soak the rice in cold water.
- 2
Heat the olive oil in a large pot over high heat and cook the onions until deeply browned.
- 3
Cook the lentils in water until boiling, then reduce heat and cover.
- 4
Drain the soaked rice, add to the pot with the lentils, salt, and cover.
- 5
Rest the pot, covered, for 5 minutes, then add cumin and fluff the rice and lentils.
- 6
Pour the reserved oil on top of the mujadara and add the crispy onions.
- 7
Serve warm, with cucumber yogurt sauce if desired.