As you remember from my last Middle Eastern cooking attempt cooking the Lubieh, I get alittle nervous cooking these dishes as I don’t like to disappoint husband when he gets excited that I’m trialing a dish he had eaten growing up.
My mother in law and her sister both gave me recipes how they would make it. Now, they usually make it usually using the boiler method over the stove but, I wanted to trial making it (semi-lazy way) in the rice cooker.
I didn’t tell my husband I made it in the rice cooker and his words when he tried it was “If you keep cooking like this, I’ll never leave you!!” Which honestly just made me chuckle. 😂
1 can of lentils, drained & rinsed
3 cups Basmati Rice
4-5 thinly sliced Brown Onions
1. Wash rice and leave in rice cooker pot
2. Add Olive oil on medium heat pan, take a small amount of sliced onion and fry until slightly golden brown, add 2 teaspoon of salt then add rinsed lentils. Fry for 1-2 minutes.
3. Pour onion & lentils into rice cooker pot and add 5 cups of water and set to cook.
4. When rice cooker changes to ‘Warm’ function leave in cooker for a further 5-10mins.
5. On a medium heat add olive oil and the rest of the onions and fry until a cripsy brown-black.
6. Dish rice from cooker and drizzle cripsy onions over rice and serve with a Tahini based salad ( my quick recipe below)!!
Tip: You can make this dish without rice cooker and cook this on the stove.
1 Lemon, juiced
1/4-1/2 cup Tahini
1/4 cup Extra Virgin Oil
1-2 Lebanese Cucumber, diced into small cubes
1-2 firm Tomatoes, diced into small cubes
Mix the above ingredients together and enjoy with your Mujadara!