Middle Eastern Taters & Onions AKA Mujadara
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.