Creamy Mujadara Risotto

Name: Creamy Mujadara Risotto
Ingredients: 1 cup dry brown lentils; 2 onions, thiny sliced; 3 tablespoons olive oil, divided; 2 garlic cloves, minced; 2 cups cooked rice (I prefer brown basmati, but any rice will do); 3-4 cups stock (either veggie or chicken); 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1 tablespoon ground black pepper; walnut, hazelnut or other nut oil (optional); smoked paprika

13 ingredients

4 steps

Ingredients

1 cup dry brown lentils
2 onions, thiny sliced
3 tablespoons olive oil, divided
2 garlic cloves, minced
2 cups cooked rice (I prefer brown basmati, but any rice will do)
3-4 cups stock (either veggie or chicken)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon ground black pepper
walnut, hazelnut or other nut oil (optional)
smoked paprika

Directions

1

In a medium saucepan, bring 1 quart of water to a boil and add lentils. Reduce to a simmer, cover and let cook until lentils are soft about 30 minutes. Drain off any excess liquid and set aside.
2

Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of oil, onions and a few shakes of salt. Saute until the onions have wilted (about 2 minutes) and reduce heat to medium low. Stir occasionally as the onions caramelize. Remove from heat when the onions are a nice deep brown, about 30 minutes.
3

When the lentils are done, heat another medium saucepan over medium high heat with 1 tablespoon of olive oil. Add the garlic and saute for about 30 seconds before adding the cinnamon, cumin and coriander. Stir for just a few seconds more, then add rice, lentils and a half cup of stock. Stir until the rice mixture has absorbed the stock and then add another 1/2 cup of stock. Repeat until all the stock has been absorbed and the rice mixture is creamy. Stir in the caramelized onions along with the last 1/2 cup of stock. Add salt and pepper to taste.
4

Spoon the risotto into 4 bowls. Top with a drizzle of nut oil and a sprinkling of smoked paprika.