1 C long grain rice, rinsed and soaked
3 T + 3 t extra virgin olive oil, divided
3 yellow onions, 2 onions diced, 1 onion sliced
1-2 t sea salt, divided
2 t ground cumin
1 t ground coriander
1 T balsamic vinegar
1 C brown lentils, rinsed
3-4 C water or stock
2-3 T parsley, chopped for garnish
Cook the rice: To 1 C of rice add 2 C of water, a pinch of salt and 1 t olive oil. Bring to a boil then reduce heat to medium-low and cover. White rice will take about 20 minutes and brown rice will take about 40 minutes until the water is absorbed and the rice is fluffy. Set aside and let cool.
In a saucepan over medium heat, add 3 T olive oil and let heat. Then add diced onions and a pinch of salt and let caramelize, stirring only to make sure nothing burns. About 5 minutes in, when onions are translucent, add the cumin and coriander.
Once the onions are pretty browned, deglaze the pan with the balsamic vinegar.
Once deglazed, add the lentils and the water/stock.
While the lentils are cooking, caramelize the onion slices in the same way, adding the oil and then the onion.
When the lentils are done, begin to scoop out some lentils into a large bowl and alternate with scoops of rice until they are both mixed in the bowl. Mix well to combine.
Add caramelized sliced onions on top of mujadara and sprinkle parsley on top.
Serve with kofta, pita, or a gorgeous salad :)