Cajun French: le riz (lu ree) – rice
Rice is a staple in Cajun diets. There are many Cajuns who think rice should be served at every meal in some form, mainly rice and gravy. Rice is also important in many other cultures and Mujadarrah, lentils and rice, is one example. There are numerous recipes for this dish and for ours we added cayenne pepper and garlic, the Cajun influence.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 2 med onions
- 1 Tbl olive oil
- 1 ½ cups cooked lentils
- 1 ½ cups cooked brown rice
- ¼ tsp cinnamon
- ¼ tsp cumin
- 2 Tbl garlic and olive oil
- Salt and cayenne pepper to taste
Garlic and Olive Oil:
- 2 large garlic pods, minced
- ¼ cup olive oil
In a small cast iron skillet, heat oil to low, add minced garlic and simmer until garlic is tender.
This mixture is also great for making garlic bread.
Mujadarrah:
Peel onions, slice in approximately ¼” rings. Rings could be cut in half if desired.
In large heavy pot, heat 1 Tbl olive to medium.
Add onions to oil and caramelize.
Remove a few onions to use as garnish.
In medium bowl, combine cooked lintels, cooked rice, cinnamon, cumin, and garlic and olive mixture.
Season to taste with salt and cayenne pepper.
Once onions have caramelized, add lentils and rice mixture and combine.
Heat to serving temperature.
Plate Mujadarrah and garnish with caramelized onions and chopped parsley, if desired.
