Since they’re quick, convenient and nutritious, it’s no wonder rice bowls have become a foodie favorite. You can top a bowlful of the versatile grain with cheese and salsa or toss it with stir-fried vegetables and soy sauce, but the next time you’ve got rice bowls on the menu, whip up mujaddara, a traditional Middle Eastern dish. It’s got tons of flavor from crispy, fried onions and a boost of protein and fiber from lentils. Serve it alongside zesty, spiced yogurt for an exotic and flavorful meal.
Mujaddara Rice & Lentil Bowl with Spiced Yogurt
1 cup Bob’s Red Mill Long Grain Brown Rice, sorted and rinsed
1 cup Bob’s Red Mill Brown Lentils, sorted and rinsed
2 tsp. salt, divided
6 cups (about 3 large) halved and thinly sliced onions
6 cups water, divided
3 Tbsp. olive oil, divided
2 Tbsp. butter
½ cup Greek yogurt
3 Tbsp. chopped mint
½ lemon, juice and zest
½ tsp. ground coriander
½ tsp. ground cinnamon
¼ tsp. chili powder
¼ tsp. paprika
¼ tsp. salt
- In a medium mixing bowl, combine all yogurt ingredients until fully incorporated. Chill yogurt in fridge until ready to serve.
- In a medium pot, combine 2 cups of water, rice and ½ teaspoon salt in a medium pot. Bring to a boil and cover. Reduce heat to simmer and cook about 30 minutes, until rice is soft.
- In a separate medium bowl, combine remaining 4 cups water with lentils and ½ teaspoon salt. Bring to a boil and cover. Reduce heat to simmer and cook about 20 minutes, until lentils are tender.
- In a large skillet or sauté pan over medium-low heat, melt butter and 2 tablespoons oil. Sauté onions and last teaspoon of salt for 5 minutes, until onions are tender. Increase heat to medium and continue to cook onions for another 20-25 minutes until browned. Once browned, add final tablespoon of oil and raise heat to high. Cook for 3-4 minutes, until onions are crispy.
- Drain rice and lentils once they’ve finished cooking. In a large bowl, mix rice and lentils together and add fried onions.
- Serve with spiced yogurt.