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Mujadera, Buckwheat (P, TNT)
Source: Some newspaper ages ago, plus family preferences
Serves: 8

2 cups green lentils
2 cups long Persian or Indian rice
1 cup buckwheat/kasha
2/3 cup olive oil
6 cups hot water or stock
2 tsp. salt
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. black pepper
4 large onions, chopped
4 tbsp. vegetable oil
1 tsp. sugar

Cover lentils with warm water and leave to soak for an hour. Drain.

Wash and dry rice and buckwheat. Heat olive oil and add rice and buckwheat. Stir-fry for 2-3 minutes until rice turns light gold.

Add lentils, water and spices, bring to a boil and lower heat to minimum. Cook covered for 20-25 minutes until all the water is absorbed. Transfer to a serving bowl and keep warm.

Heat vegetable oil and fry onions with sugar and a pinch of salt until browned. Dump the whole skillet content over the rice and serve. There's lots of leftovers, but it keeps chilled for several days.

Poster's Notes:M
Mjadra (or majadra or mjadara and many other variations) is a Middle-Eastern side dish of rice, green lentils and fried onions. I like to add buckwheat which is Russian staple food, and makes this an inter-culture dish. If you prefer the original, omit the buckwheat, 2 cups of the water and use 1/2 cup oil.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: 486 Calories (kcal); 26g Total Fat; (47% calories from fat); 7g Protein; 58g Carbohydrate; 0mg Cholesterol; 543mg Sodium