Brown Grain Mujadarra with Mixed Herbs
Mujadarra is a well-liked Middle Eastern side dish made up of lentils and grain. Here, it's perfumed with cumin and handle with yogurt. Serve with roasted chicken or having a fried egg like a meal by itself.
Ingredients
Servings: 4- 4 cups low-sodium chicken broth
- 1 cup brown basmati grain
- 1 cup French eco-friendly or brown lentils, rinsed
- 1 bay leaf
- Kosher salt, freshly ground pepper
- two tablespoons essential olive oil
- 2 large onions, thinly sliced, plus much more for serving
- 1 teaspoons cumin seeds
- 1 cup fresh mixed tender herbs (for example mint, parsley, and/or cilantro), chopped, divided
- cup plain Greek yogurt
- Lemon wedges (for serving)
Recipe Tips
Preparation
active: 10 min total: 1 hrs
Bring broth to some boil inside a large saucepan over medium-high temperature. Add grain, lentils. and bay leaf and go back to a boil. Reduce heat to medium-low, cover, and simmer until grain and lentils are tender, 35–45 minutes. Remove pan from heat and let sit 5–10 minutes (there should be some broth remaining). Discard bay leaf and season with pepper and salt. Set grain mixture aside.
Heat oil inside a medium skillet over medium heat. Add onions and cumin seeds and toss to coat. Prepare, stirring frequently and adding water to pan when needed to avoid burning, until onions are golden brown and soft, 20–25 minutes.
Mix 1 / 2 of onion mixture and 1 / 2 of herbs into grain mixture season with pepper and salt. Top mujadarra with yogurt, remaining onion mixture, and remaining herbs, and serve with lemon wedges for squeezing over.
- Recipe through the Bon Apptit Test Kitchen
- Photograph by Yossy Arefi
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Dietary Content
- Calories (kcal) 430 Fat (g) 10 Saturated Fats (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 71 Soluble Fiber (g) 11 Total Sugars (g) 7 Protein (g) 18 Sodium (mg) 640
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