Chef Fred's Mujadara Cooking Demo

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.

Wash the lentils to clean them.

Heat 2 tablespoons of extra virgin olive oil in a pot.

Rinse the rice quickly.

Add the lentils to the pot with the olive oil.

Add 1 teaspoon of salt to the lentils and stir.

Cover the lentils with water and bring to a boil.

Chop the white onion for caramelization.

Add the chopped onion to a bowl and then sauté them in olive oil until caramelized, avoiding burning them.

Once the lentils boil, add the caramelized onions to the pot.

Add the rinsed rice to the pot with the lentils and onions.

Mix well and reduce the heat to simmer, covering the pot to let it cook.

Slice cauliflower into larger pieces for frying.

Check the oil temperature for frying the cauliflower, aiming for about 350°F.

Fry the cauliflower in batches, avoiding overcrowding the pan.

Slice another onion for topping and sauté it in olive oil until darkened.

Prepare a salad with halved grape tomatoes and sliced green pepper.

Make a simple dressing with the juice of 1 lemon, extra virgin olive oil, salt, and pepper.

Add zatar seasoning to the salad dressing and mix well.

Check the lentils for doneness and adjust seasoning with salt and pepper as needed.

Plate the lentils and rice mixture, drizzle with olive oil, and add fried cauliflower on top.

Serve with the salad on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary