Since I took over the kitchen, my family has gotten used my little dinner experiments. I get the occasional raised eyebrow, “the look,” but they really are good sports. The menu that was once limited to Shake ‘N Bake, Rice-A-Roni, and pizza has expanded. My loves have graciously dined on quinoa, black beans, and plenty of stir fried goodness.
I love that my family has embraced so many new foods, but there is a still a great big world of recipes out there! A good day at work and a blood-pumping run, had me itching to try something different. We eat pretty basic, nutritious meals – all-American, Mexican, and Italian flavors rule in this house. Today, I decided to broaden our horizons and attempt some Middle Eastern fare. I found inspiration from a girl who really knows her way around the kitchen. Sabrina’s blog is always filled with fantastic recipes and heartwarming stories…and she’s a fellow Rhody Girl! I knew she would have something for me to work with. When I saw her recipe for Mujadarah (lentils, onions, and rice) I knew just what to do.
Mujadarah *adapted from RhodeyGirl Tests
Ingredients:
- 2 large yellow onions, chopped
- 1 T. olive oil
- 1.5 c. green lentils, rinsed
- 3 c. water (for lentils)
- 2 c. brown rice – I used minute brown rice.
- 2 c. water (added with rice)
- 1 can (14.5 oz.) diced tomatoes
- 1 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cinnamon
Alrighty! Let’s get cookin’…
Start with those beautiful, pungent onions.
Add them to a hot pan with your olive oil and begin the caramelizing. Wait patiently as they darken to sweet perfection in the pan.
While you wait for the onions, put the lentils in 3 c. of water in a nearby pot.
Boil the water before allowing the lentils to simmer and get nice and tender.
Now it’s time for the good part!
Pour the lentils and their cooking liquid into the onion pot. Add the rice, 2 c. of water, diced tomatoes, and seasonings to the pot. Return to a boil, then simmer on low heat until the liquid is absorbed.
Get ready to serve it up!
What hearty meal! It was flavorful, filling, and super simple. Everyone – including little bro! – ate and enjoyed this meal. No complaints. A vegan meal that the entire family could enjoy – be still my beating heart. Cooking and eating new foods takes all of us out of our comfort zone a little bit. It’s especially difficult to explore in the kitchen during the hustle and bustle of day-to-day life, but it was so worth it! This meal came together quickly and without much fuss. I have a feeling the flavors will continue to develop and it’ll make a fabulous lunch option later this week! Go ahead and give it a try.
What foods are new to you? Are there any foods that you are afraid to prepare yourself?
Thanks for the shout out!
I ALMOST made this tonight actually! Instead I made beans with spinach over rice, yum!
Love this! My family is so stubborn! I was 23 when I finally tried hummus, sad to think what I was missing for so long.
You’re right about experimenting, makes cooking fun.
My mom will let me cook for her, but my dad is stubborn. LOL all he will eat is my burgers
Your mujadarah looks great. I love lentils and brown rice. So cool that you are broadening your family’s food horizons and introducing new foods/cuisines! Glad this one was a hit for you.
Looks great, Becky!! I love Sabrina’s recipes. I’m going to try out her ricotta fritters this week