Lunch · Lebanese · 15 min
Mujaddara with Spiced Red Kidney Beans and Caramelized Vidalia Onion
- Calories
- 507
- Protein
- 16g
- Carbs
- 71g
- Fat
- 18g
Ingredients
- 0.5 cup dry red kidney beans
- 45 g dry millet
- 0.5 tsp ground cumin
- 0.25 tsp ground turmeric
- 0.5 tsp salt
- 1.3 g sesame oil
- 1 each Vidalia onion
- 1 tbsp olive oil
Method
- 01Soak the dry red kidney beans in water overnight (at least 8 hours). Drain, then boil in fresh water for 45 minutes until tender. Drain thoroughly.
- 02In a small pot, combine the dry millet with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until fluffy and water is absorbed.
- 03Heat olive oil in a skillet over medium-low heat. Add the sliced Vidalia onion and a pinch of salt. Cook slowly, stirring frequently for 20 to 25 minutes until deeply caramelized and mahogany brown.
- 04Fold the cooked red kidney beans into the cooked warm millet. Stir in ground cumin, ground turmeric, and salt.
- 05Spoon the warm millet and kidney bean mixture into a serving bowl, top with a generous heap of caramelized Vidalia onions, and serve.
Cook it with the whole plan around it
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