I wanted a healthy side dish for dinner tonight and this is what I found. There were many variations as I searched recipes and I used what sounded good to me. This dish is all about the caramelized onions...
- 6 small organic onions, halved and sliced thinly
- 4 cups organic "Better than Bouillon" low-sodium vegetable stock
- 1 cup whole grain red bulgur
- 1 cup organic beluga black lentils
- Organic extra-virgin olive oil, as needed
- 1/2 teaspoon organic cumin
- Kosher salt and cracked black pepper, to taste
- Fried red onions, for garnish (I have these in jar from Asian supermarket)
- Fresh organic cilantro, chopped coarsely for garnish
I started by rinsing the lentils. Then I boiled them in the stock until almost cooked following package directions stopping 10 minutes early. I set aside, off the heat.
In the meantime I splashed some oil into a fry pan and went about sautéing the onions with a hit of S&P.
These had to be caramelized and very brown so this took a good while, I did it low and slow to avoid burning them and stirred every few minutes. This took me about an hour doing it that way but OMG, so delish! When done, I scraped everything into the lentils along with the bulgur, cumin and S&P. The bulgur immediately sucked up all the remaining liquid, so I had to add more water...
I brought to a boil, then lowered the heat. I covered and simmered for about 15 minutes until bulgur and lentils were done. I wanted everything cooked through but not mushy. I served with the red onions garnish which were crispy. I also added cilantro only for the fact how BROWN this dish was, lol.
My neighbor gave me some African Peanut Stew she made so I thought this would go well with our dinner. I also made Berbere spiced, Aleppo pepper oven-fried chicken.
But the Mujadara, omg, the onions were the STAR 🌟- they made the whole flavor profile amazing!!! What a great healthy dish. This goes into the side dish rotation though I'm sure it's worthy as a meal in itself. What a stellar dinner!
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