English
Mujaddara
with fried onions, lentils, rice and spices
A tasty recipe from the Middle East that combines the flavour of sautéed onions until they're toasted, with cereals, legumes and spices. To give it our own touch, we have added mushrooms and a yoghurt dressing.
-
Gluten-free
Preparation time:
45 min.
Difficulty level:
Easy
Allergens:
milk, celery, soya
Ingredients
Brown round rice
Cooked lentils
Onion
Mushrooms
Garlic
Ground cumin
Cajun seasoning
Curry powder
Fresh thyme
Greek yoghurt
Fresh mint
Lime
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3159
755
18
6
122
9
25
33
0
160
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel and finely chop the onion, garlic and mushrooms.
2.
Heat 3 tablespoons of olive oil in a pot and sauté the onion over high heat for 3 minutes until it starts to turn dark brown. Add the garlic, mushrooms, spices, fresh thyme leaves and the rice. Mix everything for 1 minute.
3.
Dissolve the vegetable broth in 1/2 litre of hot water and add it to the pot. Optionally season. Let it simmer for 15 minutes and then add the lentils. Cook for another 10 minutes until the rice is completely cooked.
4.
For the dressing: chop the mint and mix it with the yoghurt and juice of the lime. Season to taste.
5.