Cooked - One-pot Rice Cooker Mujadara (middle Eastern Rice And Lentils)

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One-pot Rice Cooker Mujadara (middle Eastern Rice And Lentils)

4.0

1 scoop green lentils (⅔ US cup / 140 g), soaked in water (4× volume)

1 scoop brown basmati rice (140 g), washed and drained

1 large onion, thinly sliced

2–3 tbsp oil (for frying onions)

¼ tsp salt (for onions)

½ tsp salt (for rice/lentils)

4 scoops water (about 680 ml)

1 rounded tsp broth powder

1 tsp (2.5 g) cumin (added after cooking)

¼ cup (35 g) cashew pieces

1 cup unsweetened yogurt (coconut yogurt preferred)

1 Persian cucumber, finely diced

1 small garlic clove, grated

1 tsp fresh mint, finely sliced

¼ tsp salt

Extra chopped cilantro

Extra chopped mint

Soak lentils in 4× water for at least 20 minutes, then drain. Wash and drain rice.
Crispy onions: Select Sauté Mode for 15 minutes. Heat oil, add sliced onions and ¼ tsp salt. Cook, stirring often, until deeply golden and crispy (10–15 minutes). Remove and drain on a wire rack.
Toast cashews: In the same pot, lightly toast cashew pieces until golden. Remove and set aside.
Cook rice and lentils: Add drained rice and lentils to the pot. Season with ½ tsp salt. Add water (680 ml) and broth powder. Stir well.
Select Brown Rice / Long Grain mode and cook (about 1 hour).
Make yogurt sauce: Mix yogurt, cucumber, garlic, mint, and salt. Chill until ready to serve.
Finish mujadara: Once cooked, sprinkle in cumin, half the onions, and fold.
Serve: Top with crispy onions, toasted cashews, fresh herbs, and yogurt sauce.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍚Rice Dish

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 8 weeks ago

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