Brown Rice Mujadarra with Mixed Herbs

brown rice cilantro lentil middle eastern mint rice side yogurt vegetarian healthy

The Bon Appétit Test Kitchen

4 Servings

Source

Ingredients

4 cups low-sodium chicken broth

1 cup brown basmati rice

1 cup French green or brown lentils, rinsed

1 bay leaf

Kosher salt, freshly ground pepper

2 tablespoons olive oil

2 large onions, thinly sliced, plus more for serving

1½ teaspoons cumin seeds

1 cup fresh mixed tender herbs (such as mint, parsley, and/or cilantro), chopped, divided

½ cup plain Greek yogurt

Lemon wedges (for serving)

Method

Bring broth to a boil in a large saucepan over medium-high heat. Add rice, lentils,, and bay leaf and return to a boil. Reduce heat to medium-low, cover, and simmer until rice and lentils are tender, 35–45 minutes. Remove pan from heat and let sit 5–10 minutes (there should still be some broth remaining). Discard bay leaf and season with salt and pepper. Set rice mixture aside.

Heat oil in a medium skillet over medium heat. Add onions and cumin seeds and toss to coat. Cook, stirring often and adding water to pan as needed to prevent burning, until onions are golden brown and soft, 20–25 minutes.

Mix half of onion mixture and half of herbs into rice mixture; season with salt and pepper. Top mujadarra with yogurt, remaining onion mixture, and remaining herbs, and serve with lemon wedges for squeezing over.