I have a rice recipe which you can serve as a main dish also. I chose one of the most popular flavors of Lebanese cuisine today. In fact, a meal made not only in Lebanese cuisine but also in the Levantine cuisine, which includes the Eastern Mediterranean countries. But in almost all countries and even in different cities in the same country, it is prepared in different ways. In Antakya, Turkey it is made with bulgur for example.
The characteristic of Lebanese muceddere is that it is usually prepared with brown rice, served cold with caramelized onions and yogurt. In this recipe especially the caramelized onion really brings out the flavor of the dish.
I added some of the onion into the rice and mix and served the rest on top. You can do the same or mix all of it with rice or serve on top.
Enjoy the recipe...
- 1 cup thin long rice,
- 1/2 cup green lentils,
- 3 large onions,
- 5-6 tablespoons of olive oil,
- 1/2 teaspoon black pepper,
- 1/2 teaspoon of cumin,
- Cut the onions in half-moon shape.
- Heat the oil in a large pan and add the onions and roast until softened in high heat,
- When the onions are softened, decrease the heat and cook them until they are browned and caramelized,
- Meanwhile, wash and strain the lentils and put in a pot,
- Add 2 cups of water, cover the lid and simmer until the water becomes blackish,
- Strain the black water and add 2.5 cups of clean boiling water and cook until soft on medium heat,
- Add the rice, salt, black pepper, cumin, half of the onions, and if necessary extra water, and mix,
- Cover and simmer until the rice softens,
- Serve cold or hot, topping with the remaining caramelized onions.