Instant Pot Mujadara
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
6 mins
-
Servings
6 people
-
Calories
277 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Instant Pot Mujadara
Description
This Mujadara recipe starts by soaking lentils and rice separately to speed cooking and remove impurities. Onions are cooked slowly in olive oil with salt until deep golden and caramelized, providing a sweet, rich base. Half of these onions are set aside for garnish. Garlic and spices are then added and sautéed to release aroma before combining with drained lentils, soaked rice, and water in the Instant Pot.
Pressure cooking under high settings for 11 minutes with a natural pressure release ensures the lentils and rice become tender without overcooking and becoming mushy. The whole garlic cloves cook into soft, mild bulbs within the dish, creating flavorful pockets. Careful fluffing after cooking maintains a light texture.
The mujaddara served this way is earthy and warm in flavor, with layers of seasoning shining through the soft legumes and grains. Its hearty profile makes it a filling main or side dish.
To cook stovetop, boil lentils until tender but firm, caramelize onions separately, then combine with rice, spices, and water; simmer covered until cooked. Leftovers keep refrigerated for 4-5 days and freeze well for up to three months.
Ingredients
- 1 cup brown lentils or green lentils
- 2 tablespoon olive oil
- 3 onion sliced thinly
- 3 garlic cloves, minced or crushed
- 1 tablespoon cumin powder
- 1/2 tsp cinnamon
- 1 teaspoon seven spices or all spice
- 1 teaspoon salt plus an extra pinch for sprinkling on onions
- 1/4 teaspoon black pepper
- 3 cups water
- 1 cup brown basmati rice riced, soaked and drained
- 8-10 garlic optional but they cook into these sweet mushy pockets that are delicious!, whole cloves
Instructions
- Place the lentils in a bowl, and cover with hot water. Allow the lentils to soak until it's time to use them in the recipe.
- Set Instant Pot to sauté. Add the olive oil, then the sliced onions. Season with a sprinkle of salt, and cook for a good 8-10 minutes until caramelized and deep golden brown.
- Remove half of the onions to a small plate to reserve for topping. Add the minced garlic and sauté for a minute or so until fragrant. Add the cumin powder, cinnamon powder, seven spices, salt and pepper, plus the water.
- Drain the lentils, and add them to the instant pot along with the drained rice. Add the whole garlic cloves scattered into the mixture. Stir.
- Set instant pot to normal pressure on high for 11 minutes. Make sure the valve sealed. Once the cooking time is over, naturally release the pressure for 10-15 minutes, then vent any remaining pressure before opening.
- Gently fluff the mujaddara with a fork, being very careful because it's soft and might get too mushy if overmixed. Serve garnished with the caramelized onion you set aside, preferably with yogurt or a side salad.
Notes
- Soak lentils with hot water just before cooking, and rinse soaked basmati rice well to clean.
- To cook stovetop: boil lentils until tender, caramelize onions separately, then combine all with rice, spices, water; simmer covered 20 mins until done.
- Reserved caramelized onions add texture; include whole garlic cloves for sweet, soft flavor pockets.
- Store leftover mujaddara tightly covered up to 5 days refrigerated or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 12mg | 1% |
| Potassium | 377mg | 8% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
