Mother Hubbard's Lentils and Rice

Sometimes we make mjadara on purpose, because it's completely delicious and everyone likes it. Sometimes we make it because everyone's been sick/busy/distracted and the grocery shopping hasn't gotten done, and the cupboards are bare. Guess which reason it got made this week?

The blog Caramelized OpiNIONs sums this dish up perfectly: "infinitely affordable, incredibly delicious...(with) ingredients that are dirt cheap, easy to find, and even easier to store for long amounts of time." And, even more usefully: "There is no vowel sound between the M and the J. Pronounce the M the way you would say "Mmm" with the first whiff of a wonderful meal, then say the rest of the word as transliterated and you've be just fine."

This dish can be spelled many different ways - mujadarra, mejadra, moujadara, mudardara - and some variations call for bulghur wheat instead of rice (also delicious but not GF-friendly). My Aunt Sue makes a version that contains just lentils. Many recipes skimp on the onions and oil but this is the best part - do NOT skimp on the olive oil as it flavors the whole dish. And if you see it on the menu at a Middle Eastern restaurant - for goodness' sake, don't pay restaurant prices. Bring me a bottle of wine and I'll cook it for you for free.

Mjadara

3 1/2 cups of chicken or vegetable stock, or same amount of water plus some bouillon
1 cup lentils
1 cup rice (we prefer short-grain rice with this particular dish)
salt
about 1/2 cup olive oil
2 large onions, sliced thinly (or more, if you're crazy about the onions and eat them out the pan while everyone else is setting the table)

Heat the olive oil in a large frying pan (the big cast-iron one is perfect for this). When it's hot, add the sliced onions, stir to coat with oil, and cook on medium-high until they begin to soften. Turn the heat down and cook the onions until they're dark brown and very soft and just starting to crisp up. You'll have some extra oil swirling around the bottom of the pan.

While the onions cook, heat the stock or water to boiling. Add the lentils, cover, and simmer about 10 minutes. Add the rice and about 1/2 teaspoon of salt. Recover and cook about 30 minutes, until the rice and lentils are cooked and all the liquid is absorbed.

Pour the onions and oil over the top of lentils and rice and serve. It's also good with a dollop of plain yogurt or some hummous.