Simplicity, Elevated

Ok, so it's been a really long time since the last post. Apologies if anyone is actually watching this. I've got a handful of things to post over the next few days, but thought I'd start with a recipe for mujadara, a Lebanese lentil, rice and onion dish that was one of my staples a while ago and I started making again a few weeks ago and can't get enough of. The method is time consuming, though fairly simple, and the results are worth exponentially more than the sum of the parts.
Bonus points: This is really cheap to make, especially if you happen to find a 10 pound bag of onions for $3, as I did this weekend. If you've not already found your nearest international grocer, you may want to start looking. The produce alone is usually worth it, as are the wonderful deals on all sorts of ingredients you'll never find in a regular grocery store.

Mujadara

Ingredients:
-¼ cup olive oil
-about 1 ½ lb. finely chopped yellow onions (2 medium/large ones, or about 4-5 small)
-1 cup brown or green lentils, picked over
-1 cup basmati rice
-1 tsp. salt or 2 bouillon cubes (vegetarian, beef or chicken)
-3 1/2 cups water


Directions:
In a large (at least 12 inch, with lid) saucepan or dutch oven warm the olive oil over medium heat. Add the onions and cook, stirring occasionally, until very caramelized. burnt in spots is fine, and encouraged. you want the onions very brown, as the caramelized onion flavor is the backbone of the dish. This could take anywhere from 30-50 minutes, depending on your stove and your pan. While the onions are cooking, place the lentils in a medium saucepan, add water to cover by an inch or so, and bring to a boil over medium-high heat. Reduce to a simmer and cook, undisturbed, for 20 minutes. Drain the lentils, and set them aside. When the onions are ready, stir in the rice. Then add the cooked lentils, along with 3 1/2 cups of water and the salt or bouillon cubes. Stir to mix well, and bring the pan to a boil. Reduce the heat to a low simmer, cover, and cook. This can take anywhere from 25-40 minutes, depending on the pan you've chosen. The wide saucepan I use takes 25 minutes, a dutch oven will take longer. The dish is done when the liquid is absorbed and the rice is no longer crunchy. If you check and the liquid is absorbed but the rice is still underdone, add 1/4-1/2 cup of water, recover the pan and allow to steam for another ten minutes or so before you check again.

Serve with additional salt--this is one of those dishes that blooms when a little additional salt is added at the table.

Notes:
-This dish will make a full pan if you're using the saucepan, so enough for 4-6 servings depending on whether you're having it as a main dish or not. Round out the meal with a salad of chopped romaine, tomatoes, cucumbers and feta dressed with olive oil and lemon juice. I recommend finishing with a dish of greek yogurt with honey and peaches.
-Mujadara can be eaten cold, warm or hot. This makes it excellent packed lunch/picnic fare.
-This recipe is vegan if you use veggie bouillon or just salt.
-You can use this as a base for other toppings to make a more substantial meal, if you feel the need. One thing I like do to it is to top it with a poached egg. It adds some protein (and uses up an egg). Not quite eggs and toast, but you get the idea.
-This is one of those dishes that improves with a day or so in the refrigerator. It doesn't have much opportunity to do that in my house, but it does make for fantastic leftovers straight out of the fridge.