lunch

Mujaddara with Caramelized Red Onions and Toasted Walnut Crunch

Name: Mujaddara with Caramelized Red Onions and Toasted Walnut Crunch
Ingredients: 82.3 g Beans, kidney, red, mature seeds, raw; 17.6 g Steel cut oats, steel cut; 47.0 g Onions, red, raw; 31.0 g Nuts, walnuts, glazed; 5.0 g Oil, sesame, salad or cooking

Nutrition

563

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Beans, kidney, red, mature seeds, raw82.3 g

Steel cut oats, steel cut17.6 g

Onions, red, raw47.0 g

Nuts, walnuts, glazed31.0 g

Oil, sesame, salad or cooking5.0 g

Instructions

Rinse the red kidney beans and steel-cut oats thoroughly. Combine them in a pot with water and a pinch of sea salt. Bring to a boil, then reduce heat to low and simmer until the beans are tender but hold their shape and the oats are chewy, about 35-40 minutes.

While the base simmers, thinly slice the red onions. Heat the sesame oil in a heavy-bottomed skillet over medium heat. Add the onions and cook, stirring frequently, until they are deep mahogany and intensely sweet, about 15-20 minutes.

Drain any excess liquid from the bean and oat mixture. Season lightly with additional salt and a splash of vinegar if desired to brighten the earthiness.

To plate, heap the warm bean and oat mixture into a bowl. Top generously with the caramelized red onions. Scatter the toasted glazed walnuts over the top for a necessary textural crunch. Serve immediately while warm, ensuring every bite captures the sweetness of the onions and the satisfying bite of the beans.