ONE-POT MUJADARA WITH CRISPY ONIONS AND GREENS

ONE-POT MUJADARA WITH CRISPY ONIONS AND GREENS image

Yield 6 servings

Number Of Ingredients 13

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1 c chopped nuts (cashews work well but mixed nuts are also good)
1 c brown or green lentils (not de Puy)
2 large onions (sweet onions work well)
2 1/4 t salt
1/3 - 1/2 c olive oil
2 cloves garlic, pressed
3/4 c long grain white rice
1 1/2 t ground cumin
1/2 t ground allspice
1/4 t cayenne
1 bay leaf, torn in half
1 cinnamon stick
4 c trimmed and chopped greens, e.g. chard, spinach, kale

Steps:

1. Toast chopped nuts. 2. Place lentils in bowl and add warm tap water to cover by 1". Let soak. 3. Slice onions very thin. 4. Heat olive oil in Dutch oven over medium-high heat. Add onion slices and fry, stirring occasionally, until golden and crispy, about 10 minutes. Set aside 1/2 the onions, drain on paper towels, and salt liberally while onions are still hot. 5. Stir garlic into pot with remaining onions and cook for 15 seconds until fragrant. 6. Stir in rice and sauté a couple minute until rice is translucent. Add cumin, allspice and cayenne; sauté 30 seconds. 7. Drain lentils and stir into pot. Add 4 1/4 c water, 2 t salt, bay leaf and cinnamon stick. Bring to simmer. Cover and cook over low heat for 15 minutes. 8. Rinse greens. Spread damp greens over lentil mixture; cover and cook 5 minutes, until rice and lentils are tender, and green are wilted. Remove from heat and let stand, covered, for 5 minutes more. 9. Serve topped with crispy onions and toasted nuts, and hot sauce if desired.