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Photo: Jennifer Causey
Active Time:50 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hr 10 minsServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil2largered onions, thinly sliced1cupdried brown lentils, picked over1cuplong-grain brown rice3cupswater1teaspoonsaltLemon wedges, whole-milk plain yogurt & chopped fresh mint for serving
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil
2largered onions, thinly sliced
1cupdried brown lentils, picked over
1cuplong-grain brown rice
3cupswater
1teaspoonsalt
Lemon wedges, whole-milk plain yogurt & chopped fresh mint for serving
DirectionsHeat oil in an electric pressure cooker set to Sauté mode. Add onions and cook, stirring often, until softened and deep golden brown, about 30 minutes. Transfer half the onions to a paper-towel-lined plate.Meanwhile, soak lentils in a bowl of hot water. Rinse rice in a fine-mesh sieve until the water runs clear.Drain the lentils and add to the pressure cooker, along with the rice and 3 cups water. Lock the lid in place and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Stir in salt. Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.TipsTo make ahead:Refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Heat oil in an electric pressure cooker set to Sauté mode. Add onions and cook, stirring often, until softened and deep golden brown, about 30 minutes. Transfer half the onions to a paper-towel-lined plate.Meanwhile, soak lentils in a bowl of hot water. Rinse rice in a fine-mesh sieve until the water runs clear.Drain the lentils and add to the pressure cooker, along with the rice and 3 cups water. Lock the lid in place and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Stir in salt. Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.TipsTo make ahead:Refrigerate for up to 3 days.
Heat oil in an electric pressure cooker set to Sauté mode. Add onions and cook, stirring often, until softened and deep golden brown, about 30 minutes. Transfer half the onions to a paper-towel-lined plate.
Meanwhile, soak lentils in a bowl of hot water. Rinse rice in a fine-mesh sieve until the water runs clear.
Drain the lentils and add to the pressure cooker, along with the rice and 3 cups water. Lock the lid in place and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Stir in salt. Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.
Tips
To make ahead:Refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)338Calories11gFat50gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
