Hi everyone and please click on the title of this post to read more. So, I hope you are all enjoying your Memorial Day weekend. As for us, we have been stuck at home because our son has a 104 degree fever. I know what you’re thinking; What are they going to eat for dinner if they can’t go shopping? Well, I have the perfect no-shopping, all pantry recipe to share with you and it may just rock your world.
The recipe is for Mujadarra and it has a bit of history, at least in my life. About 10 years ago or more, I read about a Mujadarra sandwich in the Dining Out section of the NY Times that was not to be believed at Kaluystians, a spice shop in Little India on Lexington Avenue in the twenties. I could not rest until I tasted it. I soon got myself one and found myself returning frequently for more.
As you know,I have since moved away from the City and when I return, I am rarely in that area. It occurred to me recently that I could Take Back my own dang kitchen and make it myself-even I forget sometimes that I don’t need to travel to get good eats!
So, I researched a couple of Mujadarra recipes on line, knocked out and added some ingredients here and there and created a recipe that has left me quite pleased. The best part about this recipe is that I can ALWAYS make it, even if my son’s fever keeps me stuck at home-EVERYTHING is in the pantry with no need for shopping. This one is a keeper as it is easy to prepare and extremely healthy.
As you will see in the video, I am imploring you to actually make this recipe and not just be in awe of the fabulousness of how simple it seems. You can do this and if you have trouble, for corn sake, email me and I will help you through the rough spots. Don’t just sit passively by and wish you could make it-you can actually do it!
1 cup cooked brown rice, quinoa, whole wheat cous cous, any grain (feel free to use leftover cooked rice, etc.)
1 and 3/4 cup cooked green lentils-NOT mushy (simply boil lentils-1 cup dry lentils, until tender but not too mushy, about 10 minutes, drain)
1 chopped onion
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp kosher salt
about 2 TBS olive oil
In a large skillet over low-medium heat, heat up oil. When oil is hot, add chopped onions. Keep stirring in oil until totally wilted and starting to turn brown. Add more oil if they start sticking to the pan. When translucent and brown on the edges, add the lentils and rice, stir until all combined. Add cumin, salt and pepper. When it is all hot and you have adjusted the seasonings, serve up to your lucky guests ;-). Also, I suggest serving with a sauce or dip on the side because it is a little dry. Hummus, edamame dip, beet dip and I will be posting a fava bean dip soon that is a lovely addition…