Mujadara was part of school lunch yesterday. The little guy loves cinnamon, and he likes that daddy sometimes takes this dish on trips for airport food. It’s an easy recipe that can be adjusted with all different spices. I’ve also done a black bean version.
- ½ cup whole grain rice
- ½ cup green or black lentils
- 1 onion
- salt to taste
- 1 tsp cinnamon, to taste
- ½ tsp allspice, to taste
- approximately ½ cup water or vegetable stock
- Prepare rice and lentils according to package instructions. Chop onion. Heat pan to medium high. Add onion to pan. Cover and cook for a few minutes. Add a small amount of water or stock to pan to prevent sticking. Lower heat to medium low. Cook covered until onions are translucent. Uncover and cook until all liquid has cooked off.
- Mix rice, lentils, onion, and spices. Adjust seasoning to taste.
I’ve seen lots of different instructions for lentils. My favorite is adding the lentils to boiling water, cook for approximately 15 minutes until tender, drain. That way I don’t have to be precise about the water measurement. Works for me.
Spices can include turmeric, masala, clove, cumin….really whatever you like.
This made 4 one cup servings for the little one.
Tags: plant based, recipe, school lunch, vegan, vegetarian