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Cajun Mujaddara
Posted on 8/10/15 at 1:24 pm
Posted on 8/10/15 at 1:24 pm
Lots of different spellings, but it's Lebanese lentils and rice, a staple at Middle Eastern restaurants. I love beans and rice dishes so I though I'd Cajun this up and make it a bit tastier:
Cajun Mujaddara
1 onion chopped
1 Tbsp olive oil
8 Oz Andouille Chopped
1 Cup Lentils
2 Cups water
2 Cloves garlic
3/4 Cups rice
2 tsp salt
1 tsp Cajun seasoning
1 Cup water
Saute onion and Sausage in olive oil until onions are glazed. Add 2 cups water, lentils, seasonings. Cook for 30 min till lentils are tender, add rice and water. Simmer 20 minutes.
This ratio of lentils, rice and water worked for me, different rice or lentils you may need more water.
Cajun Mujaddara
1 onion chopped
1 Tbsp olive oil
8 Oz Andouille Chopped
1 Cup Lentils
2 Cups water
2 Cloves garlic
3/4 Cups rice
2 tsp salt
1 tsp Cajun seasoning
1 Cup water
Saute onion and Sausage in olive oil until onions are glazed. Add 2 cups water, lentils, seasonings. Cook for 30 min till lentils are tender, add rice and water. Simmer 20 minutes.
This ratio of lentils, rice and water worked for me, different rice or lentils you may need more water.
This post was edited on 8/10/15 at 1:33 pm
5
Posted on 8/10/15 at 1:25 pm to andouille
quote:
Cajun Mujaddara
1 onion chopped
1 Tbsp olive oil
8
The simplest recipe ever. I will have to try this! I didn't know that olive oil and onions were strictly a cajun thing. Maybe it's that mysterious 8 that follows it?
This post was edited on 8/10/15 at 1:27 pm
Posted on 8/10/15 at 3:39 pm to andouille
quote:
but it's Lebanese lentils and rice
It's typically lentils and bulgar wheat but considering this is a cajun variation I think rice is appropriate. IWEI.
Posted on 8/10/15 at 4:14 pm to Trout Bandit
You may know more the I, but the local restaurants make it with rice. I like using bulgar wheat and always have it on hand, next time I may try it like that.
Posted on 8/10/15 at 4:17 pm to andouille
I love lentils and rice, from any culture. The lentil should get more love in the USA. Quick cooking & protein packed....love cold lentil salads this time of year, esp when made with the green french lentils that stay slightly firm once cooked.
Posted on 8/10/15 at 4:24 pm to andouille
quote:
andouille
I'm no expert. Serop's here in BR is the only place I've had it and they use bulgar. No worries man.
Posted on 8/10/15 at 4:58 pm to andouille
was in Greece last week. they served us "fava beans" at almost every restaurant, which were clearly lentils. no problem for me, as i love lentils.
Posted on 8/10/15 at 6:38 pm to andouille
Mujaddara is one of my favorite ways to eat lentils. They're one those foods that are cheap, nutritious, and delicious. My in-laws are Middle Eastern and they all make Mujaddara with rice, mainly Jasmine. I'm pretty sure they use a 1/1 ratio of lentils to rice, but I prefer to eat it with more lentils.
Posted on 8/10/15 at 7:58 pm to Yat27
I'll admit to not having much lentil cooking experience of anyone wants to hit me with their tips, tricks and best practices
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