Black Rice and Lentil Mujadara

Serves 2

Mujadara is a Middle Eastern staple of long white rice and brown lentils tossed in a skillet with mountains of caramelized onions. I usually have a couple of onions in my kitchen so when I have leftover grains and lentils or beans, this is my go-to dish.  Here I used leftover black rice and French green lentils but sub whatever you have on hand. The secret to this simple dish is to let the onions caramelize as long as possible and to season generously with salt. 

2 tablespoons ghee or coconut oil
3 onions, thinly sliced into half-moons
1 1/2 cup cooked French green lentils
1 cup cooked black rice
salt to taste
1 scallion, chopped

1. In a very large skillet, heat ghee or oil and saute onions until very caramelized and browned, 45-60 minutes. This recipe is so simple, it's worth the wait to let the onions really brown and develop their flavor.  If the skillet starts to dry out, just add a tablespoon of water. You may have to do this a couple of times.

2. When onions are irresistible, toss in cooked lentils and rice and stir until just warmed through.  Season generously with salt. Garnish with the scallion.