Intermediate // 30 mins // 2 Generous Quarts

This is a quick version of one of the greatest Middle Eastern dishes of all time.  Mujadara.  Written descriptions date to the 1200’s!  You can find several quick cooking brown rice & lentil mixes (check out Near East brand), or make your own.  We are doing two rice dishes this week, so do as I did and make a big batch of rice.  Some for each recipe, some for the freezer.  I made 4 quarts of brown rice & beluga lentil blend. 

  • 1 Pound Potatoes, small dice
  • 1 Jumbo Onion, half moons
  • 1/2 Tsp Pepper
  • 1/4 Cup EVOO
  • 1 Cup Water or Broth
  • (Opt) 1/4 Cup Dry Masala
  • (Opt) 2 Harvest Frozen Broth Cubes
  • 1/2 Tsp Salt
  • 1 Cup Field Peas
  • 3 Cups Cooked Brown Rice (with lentils & organic grains if possible)
  • (Opt) 2 Tbs Sesame Seeds
  • Garnishes Make This Dish:
  • Sesame Seeds, Fresh Herbs, Cherry Tomatoes, Fresh Cracked Black Pepper, Coarse Sea Salt

In a large deep skillet or wok heat cook the onions & potatoes w/ the black pepper & evoo over high heat until caramelized.  Stir frequently, about 10 mins.  Add the water or broth, masala (or more broth) cubes, & salt and cook until potatoes are tender and liquid is mostly reduced, about 8 to 10 mins. 

Add the cooked brown rice lentil mix, peas, & sesame seeds.  Stir over medium heat to warm through.  3 to 5 mins.  Taste and add more salt if needed.  Some like their Mujadara loose, some tight, so add water to achieve your family’s desired texture. 

Garnishes make this dish.  Turn out into a serving bowl & top w/ as many garnishes as you’d like.  I used cherry tomatoes, fresh cracked pepper, fresh basil leaves, more sesame seeds & finest extra virgin olive oil drizzle. 



Green peas are not traditional in this dish.  Nor is brown rice.  But both make for wonderful flavor, texture & nutritional additions.  Do try this recipe.  It’ll make it onto your regular rotation pronto.  Mujadara (many spellings when you google) is likely one of the world’s first & very delicious comfort foods.