I have the perfect side dish for you: Gluten Free Mujadara! This Gluten Free Mujadara recipe is packed with flavor and such a warm comfort food I love.
I do want to note that most mujadara recipes are naturally gluten free. Yet, I know that many people who are just starting a gluten free diet like to search for recipes labeled "gluten free" so they know that the recipe is strictly gluten free. I hope this recipe is helpful to all those who are wanting to create a nostalgic or new Mujadara dish but aren't sure where to start!
Additionally, I do recognize that Mujadara is a special dish to many people and that there are many different variations made throughout the world. I recently was speaking to my aunt who told me that she has eaten Mujadara with shredded chicken in it and mini cubed potatoes. I'm sharing the most basic version, but feel free to spruce it up however you prefer.
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WHAT YOU WILL NEED TO MAKE MUJADARA
- Uncooked lentils
- Extra virgin olive oil
- Freshly Ground Black Pepper + Sea Salt
- Fresh Garlic
- Yellow Onions
- Cumin seeds, Ground Cumin, Ground Coriander, Ground Cinnamon
- Brown Basmati Rice
- Lemon Juice
- Fresh Parsley
- Pine Nuts
HOW TO MAKE THIS RECIPE
Step 1: Cook the lentils with water, simmering for about 15 minutes. They should be tender but not falling apart and mushy. Be sure to strain right away to remove any excess starch.
Step 2: Sauté the cumin seeds, pepper & garlic in olive oil, just until fragrant.
Step 3: Time to add the sliced onions to the pot of cumin-oil and cook it low and slow! You'll begin with cooking uncovered, at a higher heat for about 4 minutes, then reduce the heat and cook covered for about 10 minutes. Be sure to stir every few minutes. Once the onions are softened, you can remove the pot cover and cook a couple more minutes to add more of a caramelized color. Set aside some onions for garnish.
Step 4: To the pot of onions, add the cooked lentils, rice and water. Bring to a boil, then reduce to a simmer and cook for about 40 minutes.
Step 5: Allow rice to slightly cool before fluffing with a fork. Enjoy!
This dish will make your home smell heavenly!
QUESTIONS YOU MAY HAVE
What if I don't like lentils, can I use a different ingredient?
Absolutely! At the core, Mujadara, is made with lentils, but feel free to take this recipe and turn it into something new you will love. You can swap the lentils for black eyed peas, potatoes cut into small cubes, green beans, or another bean you love. If using a different kind of bean, be aware of the difference in cooking times and adjust your recipe accordingly.
Is this dish best served warm or cold?
I typically serve this dish warm or room temperature!
What if I have other herbs on hand? Can I use them?
For sure! This is your kitchen and I encourage you to play around with this recipe and add what you think will work best for your palette and family. If adding parsley to this dish will enlighten your tastebuds, go for it! Essentially, parsley is my go-to, but feel free to use whichever herb you have on hand or is the freshest!
OTHER RECIPES YOU MIGHT LOVE!
- Pistachio Pesto (gluten free & dairy free)
- Gluten Free Pasta Salad
- Gluten Free Orzo
- Broccoli Crunch Salad
- Gluten Free Greek-Style Panzanella Salad
Gluten Free Mujadara (Lentils and Rice with Caramelized Onions)
Ingredients
- 1 cup brown or green lentils uncooked
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cumin seeds
- ½ teaspoon freshly ground black peppercorns
- 3 garlic cloves peeled & sliced (optional)
- 4 medium yellow or red onions thinly sliced
- 1 ½ teaspoon sea salt
- 2 ½ teaspoon ground cumin
- 2 ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 cup Brown Basmati rice uncooked
- Juice of 1 lemon
- ½ cup chopped parsley
- ¼ cup pine nuts toasted as garnish (optional)
Instructions
- Add the lentils to a medium pot and cover with water until it reaches 2 inches above the lentils. Bring to a boil and turn down to a simmer. Cook for 15 minutes or until ¾ cooked-through & not mushy. Strain through a sieve and rinse to remove any excess starch from the water. Set aside.
- In a large pan or pot, add the olive oil, cumin seeds, sliced garlic, and black pepper. Cook on medium-low heat, about 1-2 minutes or until fragrant.
- Add the sliced onions to the pot. Cook on medium-high heat for 4 minutes, then lower the heat and cook covered for 8-10, stirring every 2-3 minutes, until caramelized.
- Uncover the pot and mix in the sea salt, cumin, coriander and cinnamon & cook for another 3-5 minutes (uncovered). Remove about ¼ cup of the cooked onions for garnish later.
- Add in the cooked lentils, raw rice, and 1 ¾ cups water to the pot and mix everything together. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes. At the 40 minute mark, uncover the pot and mix the rice carefully. If it still seems too firm, add ½ cup water and stir around. Bring to a simmer, cover and cook for another 15 minutes until rice has softened.
- After rice has cooked, turn off the heat and allow it to sit covered for 5 minutes.
- Fluff the rice with a fork and fold in chopped parsley and add lemon juice to taste. Sprinkle it with toasted pine nuts before serving.
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