Majadra is an ideal vegetarian dish. A staple in every household in Israel as well as the entire Middle East.
- 1 cup green lentils (brown lentils)
- 1 1/2 cups long grain rice (basmati)
- 2 medium/large onions, diced
- Black pepper, freshly ground
- 2-4 tablespoons canola oil
- 3-3 1/2 cups water reserved from lentil water
Rinse rice to rid of impurities and starch and let it drain in a sieve. Rinse lentils in cold water, add to a pot, cover with 4 cups of water, bring to a boil, turn down and cook on low/medium until soft, but still retaining their shape. Save 3 1/2* cups of the lentil water liquid for the rice and drain lentils thoroughly. On medium heat saute onions in 2-4 tablespoons of canola oil until soft and translucent and add the rice to the onions. Continue sauteing rice and onions while mixing gently for few minutes. Add 3 cups of reserved water from lentils, salt and pepper and bring to a boil. Gently mix lentils in with the rice and immediately reduce heat to low, cover with a lid and cook until liquid evaporates. If you feel it needs more liquid as the lentils absorb some as well, sprinkle some of the leftover 1/2 cup of lentil water over the rice. Cook on low covered until all liquid is absorbed. Let sit for 10-20 minutes with lid on if you got time or serve immediately. Great reheated the next day as well. Serve vegetable or chicken skewers.
If you do not have 3 1/2 cups of reserved liquid left from lentil water you can add regular water.