Mujaddara is a staple for many Middle Eastern countries, and there are many adaptations to this simple—but never basic—dish! The components are rice, lentils and caramelized onions. Within those parameters, it can take on many delicious and beautiful forms. This version uses brown rice, sprouted green lentils, fresh parsley and chicken broth for a flavorful and delicious side.
- CARAMELIZED ONIONS (you can make these in advance)
- 1 pound onions, yellow or sweet
- 1½ tablespoons avocado oil, plus more as needed
- Pinch of kosher salt
- ¼ cup chicken broth
- INSTANT POT BROWN RICE AND LENTILS
- 1 cup brown rice
- ½ cup sprouted green lentils
- 2¾ cups chicken broth, homemade or store bought
- ¼ cup chopped fresh parsley, for garnish
- Kosher salt and pepper to taste
Slice onions in half rounds, approximately 1⁄8-inch thick. Heat a large skillet, adding the oil. Add onions and a pinch of salt, but don’t crowd the pan. Cook over medium-low heat, stirring occasionally until golden, approximately 30 minutes. Deglaze the pan with the chicken broth, stirring until the liquid evaporates and the browned bits release.
Instant Pot Brown Rice and Lentils
Measure rice and lentils into a fine mesh colander together; rinse well. Add broth, rice and lentils to an instant pot, stir. Cook on high pressure for 19 minutes. Quick-release the pressure and turn the instant pot off.
Depending on the rice grain, lentil size and elevation, there may be a little residual liquid. If so, drain and then fluff the grains with a fork. Let cool for 5–10 minutes. Garnish with parsley, salt and pepper to taste. Enjoy!
Serving size: 1/6 of recipe.
Calories: 240, Carbohydrates: 41 g, Protein: 9 g, Fat: 5 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 5 g
Stephanie Vanlochem, BA, nutritional therapy Practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at CookByColorNutrition.com.