Friday was laundry day at my mom’s and that meant we are having Mujadarra for dinner. This dish is easy to make, requires few steps, and most important tastes great. A lot of children grew up in Syria eating this dish. Lentil and bulgur together give you cheap source of good complete protein. Bulgur is parboiled wheat so it take shorter time to cook. Bulgur has more fiber and nutrients than rice. Bulgur also does not effect the blood sugar as white rice do which make it a good grain option for diabetic.Give this dish a try, make a lot of caramelized onion, and I guarantee you it will become a favorite in your home.WHERE CAN YOU FIND HEALTHY SOURCE OF GOOD PROTEIN FOR LESS THAT $ 5.00 MujadarraServes 6
- 1/2 cup olive oil
- 2 medium onions, thinly sliced
- 1 pound brown lentils
- 1 1/2 cups coarse bulgur #3
- salt to taste
- Heat the olive oil in a heavy pot. Season the onions with dash of salt and drop them gently into the hot oil. Stir and cook the onion until crispy brown. Remove the onions from the frying pan and set aside. Remove the pot from the heat and allow the oil to cool.
- Wash the lentils and drop them into the oil, pour 8 cups of water and salt. Place the pot back on the stove and bring to a boil. Cook until the lentil are cooked but not mushy. Make sure you have about 3 cups of cooking water remain after boiling the lentils.
- Add the bulgur, stir and bring back to a boil. Taste the water and adjust the seasoning, and then cover and cook over low heat for 10 minutes. Turn off the heat but leave the pot covered for 20 minutes.
- Remove the lid and spoon the pilaf into shallow serving platter. Spread the caramelized onion over the pilaf and serve.