Mujadara Green Lentils and Rice
2 tablespoons vegetable oil
½ cup chopped onion
1 cup basmati rice
1 cup rinsed green/black lentils
¼ teaspoon cumin
¼ teaspoon turmeric
Salt and pepper to taste
2 tablespoons olive oil
3 cups boiling water
In a pot, saute onion till golden, add lentils and boiling water with spices. Bring to simmer and cook for 10 minutes covered. Add rice, cover with lid and continue cooking for 15 more minutes. Turn off heat; let cool for five minutes, covered. Fluff rice with lentils with fork. Serve.
Chef Sigy Rafalovitz
Mark Welsh/mwelsh@dailyherald.comElmhurst Academy chef Sigy Rafalovits gets ready to serve up her specially prepared meals of butterednut squash sauce over macaroni (no cheese) with fresh steamed broccoli and a banana and a cup of milk to the 100 students who attend this school. The students get a different meal everyday prepared by the chef. Brownies are prepared for desert to be served later in the afternoon.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.