A False-Start Meal

by Shauna Sever — April 25, 2008

A warm spring is teasing so many of us these days, peeking out for a day or two (or sometimes just for a few hours as is often the case here in San Francisco), and then disappearing into the cloudy, cold distance for another week or two at least. On the plus side, it means we can make a few more of our favorite wintry dishes that use up the contents of our cupboards without having to run out to the market and be reminded of the weather that seems to just be laughing at us. Mujadara is a Middle Eastern dish that consists of little more than lentils, onions, and rice, but the flavors here manage to really feed the soul. It's even better the next day, just in case the weather isn't cooperating tomorrow, either.

Mujadara
Serves 4

The key is to really take your time while cooking the onions. You want them beautifully, deeply browned--even slightly burned in spots is fine. The recipe calls for basmati rice, but any rice you like and have on hand (except instant) will work here.

¼ cup olive oil
2 medium yellow onions, finely chopped
1 cup brown or green lentils, picked over for stones and other debris
½ cup basmati rice
Water
1 teaspoon salt

In a large skillet, warm the olive oil over medium heat. Add the onions and cook them slowly, stirring occasionally, until they are deeply caramelized, about 45 minutes. Meanwhile, place the lentils in a medium saucepan, and cook according to the package directions--this should take about 20 minutes. When the lentils are done, drain them and set them aside.

When the onions are caramelized, stir in the rice, cooked lentils, 2 cups of water, and the salt. Stir well and bring to a boil. Reduce the heat to keep the pan at a slow simmer and cover. Cook until the rice is done and the liquid is absorbed, using the rice's package directions as your guide--this should take about 20 to 30 minutes. Begin checking for doneness at 20 minutes, giving the pot a slow stir. When the rice is tender, the dish is done. Add additional salt to taste.