Mujadara (Lentils and Rice with Swiss Chard, Onions)

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4 to 6

Mujadara is a traditional Arabic recipe featuring cooked lentils and rice, topped with caramelized onions, fresh herbs and a side of yogurt. It’s a delicious vegetarian main dish that we thought could use a new High South kick using fresh Swiss Chard, Green Onions, and a myriad herbs from the Appleseed’s Teaching Garden in Fayetteville, Arkansas.

We found it convenient to have lentils, rice, and vegetable stock in our pantry, the main ingredients for making Mujadara; but when we heard that fresh onions and Swiss Chard were available, we knew we had all the resources to create something new and spectacular. Lentils have tremendous nutritional benefits, they’re not only high in fiber, but they also help reduce cholesterol which means good news for your heart and arteries. These tiny legumes are also a great source of protein which makes them popular for vegans and vegetarians alike… and let’s be honest, omnivores like me.

Swiss chard is not only considered one of the most beautiful, delicious superfoods, but it’s also great for you…high in potassium, magnesium, calcium, and minerals that help regulate healthy blood pressure. All said and done…this version of Mujadara might turn you into a super hero - bon apetit!

INGREDIENTS

• 4 medium cloves garlic, peeled and smashed

• 1 tablespoon ground cumin

• 1 tablespoon ground turmeric

• 1 tablespoon salt

• Freshly ground black pepper

• 5 cups vegetable or chicken stock (water will work too)

• 1 cup brown Basmati rice, rinsed and drained

• 1 cup regular pink lentils, rinsed and drained

• ⅓ cup extra-virgin olive oil

• 2 bunches Swiss chard or Spinach

• 2 medium yellow onions, thinly sliced

• 1 bunch green onions, thinly chopped

• ½ cup chopped fresh cilantro

• ½ cup flat-leaf parsley, divided

• Greek yogurt, accompaniment

• Spicy Chili Garlic Sauce, accompaniment

TECHNIQUE

In a Dutch oven or stock pot, combine the garlic, cumin, turmeric, several cranks of black pepper, and a pinch of seasoned salt. Add 5 cups stock and bring the mixture to a boil over medium-high heat.

Stir in the rice and reduce heat to medium. Cover and simmer, stirring occasionally for 10 minutes.

Next, stir in the lentils and allow the mixture to return to a simmer. Cover again, reduce the heat to medium-low, and cook until the stock is absorbed and the rice and lentils are tender, about 25 minutes.

While rice and lentils cook, heat olive oil in a large skillet over medium-high heat and cook onions.. Allow onions to caramelize until dark brown; then add chopped Swiss chard to the pan and cook with onions until soft. Add more seasoned salt and, or stock if needed.

When the lentils and rice are done cooking, drain off any excess water (if needed) and return mixture to the pot, sans heat. Cover the pot and allow to rest for 5 minutes.

Add about half of the green onions, parsley, and cilantro, saving the remainder for garnish. Stir and fluff the rice, lentils with a fork, season to taste with additional salt and pepper, if needed.

Transfer the rice, lentil mixture to a serving platter; then top with the caramelized onions, Swiss chard, and remaining green onions, parsley, and cilantro. Serve with accompaniments of yogurt and your choice of a spicy sauce.