Make it Monday

January 23, 2011 at 9:32 pm Leave a comment

I thought I would introduce a regular Monday post because sometimes Monday is just hard to do. I once met a person who loved Monday because she got to start over each week. I can see that, but sometimes I just don’t want to start over; weekends are great! Regardless, Monday’s happen, so I thought I would share with you a recipe that I made (likely on the weekend) to inspire your dinner tonight and inspire your Monday 🙂

Mujaddara with Spiced Yogurt

I made this recipe just as it appeared on Food 52’s website with the exception that I used brown basmati rice and goat yogurt. I also just made the rice on the stove top. In the recipe they suggest making it in the oven.

For the Mujaddara:

  • 3/4 cups French lentils
  • 1 teaspoon salt, divided
  • 1 cup jasmine rice or brown basmati rice
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 6 cups onions (about 3 medium onions), halved and thinly sliced

For the yogurt:

  • 1/2 cup Greek yogurt or Goat yogurt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin (freshly ground, if possible)
  • 1/2 teaspoon coriander (freshly ground)
  • 1/2 teaspoon spicy paprika
  • 3 tablespoons chopped fresh mint
  • Juice and zest of half a lemon
  • 1/4 teaspoon salt

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside.

Add rice, the remaining 1/2 teaspoon salt and 2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, reduce heat and cover pot,. Cook until rice is done, about 20 minutes. Fluff with a fork and set aside. While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil. After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won’t crisp up.

Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. Serve yogurt along side the lentils and rice.

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Oh winter… Oh Ruby…

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