Mujadara Bowls (Rice, Lentils and Caramelized Onions)
Active Time: 35 minutes / Cook Time: 35- 45 minutes / Total Time: 45-50 minutes, plus overnight soaking of the rice
Makes 4 servings, plus leftover onions for Day 5
- 1 cup brown rice, soaked in two cups water overnight if possible, rinsed and drained
- 1 cup brown lentils, soaked in two cups water overnight if possible, rinsed and drained
- 4 ½ cups vegetable broth
- 5 oz. baby kale, baby spinach, OR baby Swiss Chard
- 1 teaspoon fine sea salt, divided, plus more to taste
- ¼ cup coconut oil
- 4 large yellow onions, thinly sliced into half-moons
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ½ cup flat-leaf parsley, chopped, divided
- 1 tablespoon harissa, or to taste, plus more for serving (Sriracha will also work here)
- ¼ cup pine nuts, toasted*
- In a large saucepan, bring the broth to a boil. Add the rice, lentils, and ½ teaspoon of salt and return to a boil. Reduce the heat to low, cover, and cook for 30-40 minutes (start checking around 25 minutes), or until the rice and lentils are tender, adding water as necessary to keep the pan from drying out. When the rice and lentils are tender, remove from the heat, add the kale, stir, and cover. Set aside.
- While the rice mixture cooks, heat the coconut oil over medium in a large skillet or Dutch oven. Add the onions and cook until softened, about 8-10 minutes, stirring frequently. Lower the heat to medium-low and continue to cook, stirring occasionally, until deeply browned and beginning to caramelize, about 20-25 minutes. Add water a tablespoon at a time, if necessary, to keep the onions from cooking too quickly.
- Divide onions in half, keeping half in the pan and packaging half in an airtight container in the refrigerator until needed on Day 5. Add garlic to the remaining half of the onions and cook 2 minutes.
- Stir half of the onion and garlic mixture into the rice and lentils, along with the remaining ½ teaspoon salt, cumin, ¼ cup parsley, and 1 tablespoon harissa.
- Place ¼ of the mujadara into each of two bowls. Top with ¼ remaining onions, 1 tablespoon each parsley and pine nuts, and additional harissa, if desired. Serve.
- Package remaining mujadara, onions, parsley, pine nuts and harissa in airtight containers for lunch tomorrow. Refrigerate until needed.
*To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!