Elsewhere

1. Mujadrah - Lentils and Rice

(from RecipeZaar)

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad.

SERVES 4 -6 

Ingredients

    * 1 cup lentils
    * 1/3 cup basmati rice
    * 4 cups water or chicken broth or vegetable broth
    * salt (to taste)
    * 1/2 teaspoon black pepper
    * 1 teaspoon cumin
    * 1/4 cup olive oil or vegetable oil
    * 2 large onions, sliced 1/2 inch slivers

Directions

1. Saute Onions with olive oil(stirring occasionally) until
golden brown. Reserve 4 tablespoons of browned onions for
garnish.

2. Place lentils,water,salt,and black pepper in different
saucepan and cook over medium heat for about 20 minutes or until
lentils are tender.

3. Add to lentils the uncooked rice,browned onions and cumin and
mix. Cover and simmer for another 15 minutes or until water is
absorbed and rice is tender.

4. Place Lentils Rice dish (mujadarah) in serving dish and
garnish with 4 tablespoons of browned onions.

5. Mujadarah is best when served with Tomato salad. See my recipe
for Tomato salad.

2. Mujadrah (moo-jha-dra)

(from Good Things Catered)

Ingredients:
2 Tbsp olive oil
2 medium onions, finely chopped
1 tsp salt, plus more for serving
4 garlic cloves, minced or pressed
4 c. water
1 c. lentils, rinsed and picked through
1 c. long grain brown rice

optional (non tradional):
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/16 tsp ground allspice

Directions:

-Heat oil in large sauce pan over medium heat.

-Add onions and salt and cook until they are deeply
 caramelized. (This takes a while but be patient).

-After about 35-60 minutes (usually takes me about 45 minutes)
 the onions will be a rich amber color and darker in spots. (Make
 sure not to burn, it will turn the taste of the entire dish.)

-When the onions are ready add the garlic and spices and stir
 until fragrant, about 30 seconds.

-Add water and deglaze the pan, scraping up all browned bits.

-Add lentils and bring to a boil.

-Cover pan and cook for 15 minutes.

-Add rice and stir to combine.

-Recover pan and cook for an additional 30 minutes, or until rice
 is done.

-Mix thoroughly, cover and turn heat off.

-Let sit until slightly cooled and thickened, with no liquid left
 in the pan.

-It is now ready to serve: plate and season with salt and pepper
 to bring out taste.

Usually topped with labneh. Can be accompanied by a simple salad
and flatbread or with a full meal of kibbeh and chicken with
hashwey rice.