Black Tie Moujendra (Mujadara)

Black Tie Moujendra (Mujadara)

This is, of course, a tongue-in-cheek recipe title. Moujendra is the very essence of "peasant cooking" -easy, healthy, frugal and filling. It's about as "Black tie" as Beanie Weenies ; )

But, basic Moujendra is a 5 ingredient dish (Lentils, Rice, Water, Salt, Onions) and there ARE wonderful ways to "dress it up," (in its little black tie) and make it yummier : )

(Just a little side note - this dish is made in many different countries - and each has its own spelling and special twists. I tend to go with the Greek variety) 

It's still easy, healthy, and frugal - and you can still make it on either slow cooker or stove top, but now it's the gourmet version.

Here's the method:

Black Tie Moujendra
Caramelize (or at least brown)
1 to 2 Tablespoons Oil (optional, but yummier)
1 or 2 chopped fresh onions
a couple of pinches of sugar over the onions (this is a chef's trick for easier caramelizing)
While Onions are cooking, add to pot or slow cooker
1 pound (2 1/2 cups) Brown or Green Lentils
1 1/4 cups Brown Rice
8 Cups water (you can start with boiling water to cook faster, or cold water for convenience)
1 Tablespoon Salt
2 Bay Leaves
1 teaspoon Oregano
1/2 Cup Shredded Carrots (I use my salad shooter for this job)
Add browned Onions (above)

Cover & cook on high till done – about 1 ½ hours if boiling water is used to start,

 or 2 ½ to 3 hours if starting with cold water.

If cooking in a pot on the stove top, simmer, stirring occasionally for about 45 minutes. (Don't stir TOO often or too vigorously- that could make it mushy)

This dish is done when lentils & rice are tender. If there seems to be a little too much liquid when lentils are tender, it will be absorbed if you let it stand for a bit after turning off the heat.

To serve, allow diners to garnish to their personal taste with their favorite fresh, raw veggies, onions, olives, capers, hot peppers, etc.

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