Majadra Recipe

Ingredients for Majadra

• White Rice
• 4 tablespoons olive oil
• 5 cups water (boiling)
• Garlic Cloves
• 1 ½ teaspoons salt
• Brown Lentils
• 1 bay leaf
• 1 medium yellow onion, thinly sliced
• ½ teaspoon ground cumin
• Ground Cinnamon

How to Make Majadra

1. Rinse 1 cup of long-grain rice thoroughly under cold water and drain.
2. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the rinsed rice and stir to coat the grains with oil.
3. Once the rice becomes translucent (about 1-2 minutes), add 2 cloves of minced garlic.
4. Stir for 30 seconds. Add 1 teaspoon of salt and 3 cups of boiling water.
5. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
6. Remove from heat and let the rice rest, covered, for 5 minutes.
7. While the rice cooks, pick over and rinse 1 cup of brown or green lentils.
8. In a separate saucepan, combine the lentils with 2 cups of water and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender but not mushy. Add more water if needed.
9. Once cooked, drain any excess water, discard the bay leaf, and season with ½ teaspoon of salt.
10. Finely slice 1 medium yellow onion.
11. In a small skillet, caramelize the sliced onions in 2 tablespoons of olive oil over very low heat for 15-20 minutes, or until soft and golden brown. Stir occasionally.
12. Stir in ½ teaspoon ground cumin, ¼ teaspoon ground cinnamon, ¼ teaspoon salt, and a pinch of black pepper.
13. Fluff the cooked rice with a fork.
14. Gently combine the cooked rice and lentils in a large bowl.
15. Stir in most of the caramelized onions, reserving some for garnish.
16. Serve warm, garnished with the remaining caramelized onions.