Creamy Mujadara Risotto
Ingredients
- 1 cup dry brown lentils ⓘ
- 2 onions, thiny sliced
- 3 tablespoons olive oil, divided ⓘ
- 2 garlic cloves, minced ⓘ
- 2 cups cooked rice (I prefer brown basmati, but any rice will do) ⓘ
- 3-4 cups stock (either veggie or chicken) ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon ground black pepper ⓘ
- walnut, hazelnut or other nut oil (optional) ⓘ
- smoked paprika ⓘ
Instructions
- In a medium saucepan, bring 1 quart of water to a boil and add lentils. Reduce to a simmer, cover and let cook until lentils are soft about 30 minutes. Drain off any excess liquid and set aside.
- Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of oil, onions and a few shakes of salt. Saute until the onions have wilted (about 2 minutes) and reduce heat to medium low. Stir occasionally as the onions caramelize. Remove from heat when the onions are a nice deep brown, about 30 minutes.
- When the lentils are done, heat another medium saucepan over medium high heat with 1 tablespoon of olive oil. Add the garlic and saute for about 30 seconds before adding the cinnamon, cumin and coriander. Stir for just a few seconds more, then add rice, lentils and a half cup of stock. Stir until the rice mixture has absorbed the stock and then add another 1/2 cup of stock. Repeat until all the stock has been absorbed and the rice mixture is creamy. Stir in the caramelized onions along with the last 1/2 cup of stock. Add salt and pepper to taste.
- Spoon the risotto into 4 bowls. Top with a drizzle of nut oil and a sprinkling of smoked paprika.
Nutrition & Diet Analysis (per serving)
866
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).