Brown Rice Majadra Recipe
This can be made a day in advance and reheated well before serving.
¾ cup mixed wild and brown rice
¾ cup black lentils
1 ½ cups water
1 teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon cumin
Salt and freshly ground pepper
5-6 scallions – green part only – finely chopped
2 sliced onions
2 tablespoon oil
Wash the rice and lentils well and transfer to a pot with the water and the spices. Add salt and bring to a boil. Cover and cook on low heat for 50 minutes (depends on the rice) until all the water has been absorbed and the rice is ready. Remember the final texture of whole or wild rice is quite hard. You can always add more water if needed and cook until fully absorbed. Cover the pot well with a dish towel and set aside for 10 minutes.
Meanwhile – transfer the sliced onions to a wide pan; add oil, a little salt and ¼ cup water and steam covered, stirring occasionally, until the onions are very soft. When all the water is gone turn the heat up and continue sautéing while stirring. You can add a few drops of water if necessary. Continue until perfectly browned, but be careful not to burn and remember to stir occasionally. This is not a good time to leave the kitchen!
Ready?! Mix the onions (both sautéed and green) with the rice and check seasoning.