Serves 4
For the mujadara:
1 cup brown basmati rice
1 cup brown lentils
4 1/2 cups vegetable broth
3 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 cup parsley leaves, finely chopped
Salt
For the bowl:
Olive oil spray
4 large eggs
Salt
Freshly cracked black pepper
Paprika
2 1/2 tablespoons harissa (spicy or mild)
1/4 cup pine nuts, toasted
Pressure cooker - 1 cup green lentils, 2.5 cups veggie broth, 12 mins high pressure, quick release.
- In a large saucepan, bring the broth to a boil. Add the brown rice, lentils, and a hefty pinch of salt, and return to a boil. Reduce the flame to a simmer and cook for 40 minutes, or until the rice and lentils are cooked through (add more liquid as needed). Once the rice and lentils are fully cooked, remove from the heat, but keep the lid on for another 10 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the sliced onions and cook until deeply browned and beginning to caramelize, about 20 minutes (add small amounts of water at a time to prevent the onions from burning; you can also continue cooking the onions for as long as the rice and lentils cook for a deeper caramelization). When the onions are deeply golden and almost finished, add in the minced garlic and cook for another 2 minutes.
- When the rice and lentils have finished cooking, fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot. Reserve the rest of the onions for serving.
- Wipe the skillet used to cook the onions clean, lightly grease with olive oil spray, and return to medium heat. Crack the eggs into the pan and cook to your desired doneness. Sprinkle the tops of the eggs with salt, pepper, and a dash of paprika.
- Divide the mujadara equally between 4 bowls and place a fried egg into each bowl. Garnish with the remaining caramelized onions, harissa, and toasted pine nuts.