Mujaddara with Spiced Black Beans, Caramelized Vidalia Onion, and Toasted Hemp Seed Crunch

Rinse the jasmine rice under cold water until the water runs clear. Cook in a rice cooker or pot with 1.5 cups of water until tender and fluffy.

While the rice cooks, heat 5g of olive oil in a heavy-bottomed skillet over medium heat. Add the thinly sliced Vidalia onions and cook, stirring occasionally for about 15-20 minutes, until they are deep golden brown and jammy. Deglaze the pan with the sherry vinegar and a pinch of salt. Remove from the pan and set aside.

In the same skillet, add the remaining oil and the cooked black beans. Season with a generous dusting of ground cumin and sumac. Sauté for 3-4 minutes until the beans are heated through and slightly aromatic.

In a small dry pan, toast the hemp seeds over medium heat for 2 minutes until they smell nutty and turn light golden.

To serve, mound the fluffy jasmine rice into a shallow bowl. Top with the spiced black beans and the heap of deeply caramelized onions.

Finish by scattering the toasted hemp seed crunch over the top for texture and serve warm.