Today I want to share with you a very simple recipe that is perfect during lent for meatless Fridays. My sitto (grandma in Arabic) used to make it all the time! It is extremely easy to make, delicious, and very healthy! This meal goes very well with any kind of pickles and also beets. I served mine with pickled beets and baby dill pickles. Pepperoncini peppers and pickled turnips also go extremely well with this meal. I hope you will enjoy it!
- 1/2 cup white rice (dry)
- 1/2 cup dried lentils
- 2 cups of water
- 1 tsp salt
- 1 large onion, sliced into thin rings
- 2 Tablespoons of olive oil
Rinse the lentils in a colander and carefully check for any stones and pick them out. Put the lentils and water into a pot and bring to a boil. Cover and simmer until the lentils are just able to be broken using your fingernail, about 10-15 minutes. Be sure not to cook the lentils until they are done at this point or they will over cook. At this point add the rice and salt to to the lentil rice mixture and give the mixture a good stir. Cover and simmer again. Do not stir at all while the megadarra is simmering. Simmer until all of the water is gone, about 20 minutes. While the megadarra is simmering put the onion and olive oil into a saute pan and cook over medium heat stirring often. Cook until the onion is brown and caramelized. Do not rush the onions. I find that they need to be sauteed slowly and that the longer they cook the more caramelized and yummy they become. Use a fork to fluff up the lentil rice mixture once it is done. Top the lentil rice mixture with the caramelized onions and it is ready to eat! Enjoy!
NOTE: My family always serves this meal with Tuna salad on the side. It is also a good accompaniment to this dish. I mixed it up a little this time and made a salmon salad. It was delicious!