Mjadara

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the brown lentils thoroughly under cold water, then place them in a medium pot with enough water to cover by about 2 inches.

   Ca. 2 min.

2. 2

   Bring the lentils to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until just tender but not mushy.

   Ca. 20 min.

   Kokkens note: Check for tenderness; they should still have a slight bite.

3. 3

   While the lentils are cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium-low heat.

   Ca. 1 min.

4. 4

   Add the sliced yellow onions to the skillet and cook slowly, stirring occasionally, for 20-30 minutes until they are deeply caramelized and dark brown.

   Ca. 30 min.

   Kokkens note: Patience is key here; slow cooking develops the best flavor and color for the onions.

5. 5

   Once the onions are caramelized, remove about one-third of them and set aside for garnish.

   Ca. 1 min.

6. 6

   Drain the cooked lentils, reserving the cooking liquid. Add the drained lentils to the skillet with the remaining caramelized onions.

   Ca. 1 min.

7. 7

   Stir in the rinsed long grain rice, cumin, salt, and black pepper.

   Ca. 1 min.

8. 8

   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

   Ca. 20 min.

   Kokkens note: Avoid lifting the lid too often to allow the rice to steam properly.

9. 9

   Once cooked, remove the skillet from the heat and let it rest, covered, for 5-10 minutes.

   Ca. 10 min.

   Kokkens note: This resting period allows the rice to fully absorb any remaining moisture and become fluffy.

10. 10

    Fluff the mjadara gently with a fork and serve hot, garnished with the reserved caramelized onions.

    Ca. 1 min.

    Kokkens note: Serve with a side of plain yogurt or a simple cucumber and tomato salad.