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Lentils and Rice with Fried Onions (Mujadarrah)
June 10, 2006

This recipe is a definite "keeper". Makes enough for quite a few meals if using it as a side dish. I used 3 med. sized Vadalia onions which was good but I think next time an additional one to two onions would be worth a try. I used brown rice and cooked with the lentils with no problems. Cooking time was approx. 45 mins. The amount of liquid I used was approx. 3-1/2 c. I used chicken stock for a bit more flavor. I added 1/2 tsp cumin to the lentil/rice mixture during cooking also added the pinch of cinnamon to the onions as suggested in another review---very good.