Lunch · Lebanese · 15 min
Mujaddara with Caramelized Onions and Swiss Chard
- Calories
- 613
- Protein
- 25g
- Carbs
- 105g
- Fat
- 6g
Ingredients
- 50 g brown lentils
- 40 g long-grain white rice
- 70 g pinto beans
- 2 g ground cumin
- 1 g salt
- 150 g Swiss chard
- 4 g avocado oil
- 70 g fennel bulb
- 100 g yellow onion
Method
- 01Soak the pinto beans overnight in water. Drain and boil in fresh water for 45-50 minutes until tender, then drain thoroughly.
- 02In a separate saucepan, cook the brown lentils and long-grain white rice in 1.5 cups of water for 20 minutes until tender and liquid is absorbed.
- 03Heat avocado oil in a heavy skillet over medium heat. Add the thinly sliced yellow onion and fennel bulb, cooking for 12-15 minutes until deeply caramelized and golden brown.
- 04Add the chopped rainbow Swiss chard to the skillet and sauté for 2-3 minutes until wilted.
- 05Fold in the cooked pinto beans, cooked lentils, rice, and ground cumin. Stir well for 2 minutes to warm through and bloom spices.
- 06Season with fleur de sel salt and serve hot in a bowl with caramelized onions and fennel layered on top.
Cook it with the whole plan around it
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