• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Mujadara—Middle Eastern Rice Pilaf

October 12, 2012 By Sarah Leave a Comment

  • Facebook
  • Twitter
  • Pinterest

I’ve said many times already that if I could eat only one type of cuisine for the rest of my life it would most likely be Mediterranean! The flavors are so delicious, and there are so many vegan friendly dishes. Simple, inexpensive ingredients—rice, onions, and lentils—are cooked to bring out the fullest flavors, and make a hearty main dish. I fell in love with this dish when my foodie friend Myra made this for a potluck dinner party. While there are many variations on this dish, the recipe she and I like best is from Herbivoracious. I’ve made just a couple of small tweaks.

Mujadara
3 medium-large yellow onions, sliced relatively thin
2 T olive oil
1 c French lentils (brown or green will be great too, but don’t use red!)
2 c brown rice (I use a wild rice mix by Lundberg Farms with quinoa)
1/2 t ground cinnamon
1/2 t ground cumin
salt and pepper
flat leaf parsley for serving

Heat olive oil in large pan, and sautee sliced onions. It will look like a HUGE mound of onions, and it is, but they cook down and caramelize and you will want every last one! I usually let them sautee for up to 45 minutes—while you want them to have a little bite left, you don’t want them to turn to mush. As they sauté, you might want to add a ¼ c of water a few times to scrape up all of the brown bits. After they have cooked for about 30 minutes, add the cinnamon, cumin, and salt and pepper to the onions.

In a separate pot, at the same time, cook lentils until slightly past al dente, don’t let them get too soft.

In a third pot, prepare the rice according to package directions, remembering to salt it.

Once all three elements are cooked, combine well into one dish (I like to cook my rice in a large pot and add the onions and lentils into it. Taste and adjust seasoning, adding more cinnamon or cumin if you like, as well as salt and pepper. Add fresh parsley and mix again, or use it for garnish once served. I served this last night as part of a Mediterranean dinner with hummus (with a roasted Serrano mixed in for extra kick!), my husband’s fiery onion harissa (I promise, I will post that recipe!), and a fresh salad of tomatoes, kalmatas, and cucumbers. Delicious, filling, and so healthy!


Filed Under: Entree, Recipe Tagged With: lentils, onions, rice

Previous Post: « Hungry Caterpillar Fruit Snacks
Next Post: Eas(ier) Lasagna »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2025 Fried Dandelions · CONTACT · ABOUT

MENU
  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor