One-Pot Mujadara | Melissa Clark Recipes | The New York Times

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.

Rinse the lentils and rice under cold water until the water runs clear.

In a large pot, heat the olive oil over medium heat and add the sliced onion. Cook until the onion is soft and translucent.

Add the cumin, salt, and black pepper to the onions and stir for about 1 minute.

Add the lentils and rice to the pot, followed by the water. Bring to a boil.

Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the lentils and rice are tender and the water is absorbed.

Stir in the spring greens and cook for an additional 2-3 minutes until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary