Lunch · Lebanese · 15 min
Mujaddara with Spiced Pinto Beans and Caramelized Vidalia Onions
- Calories
- 191
- Protein
- 9g
- Carbs
- 32g
- Fat
- 3g
Ingredients
- 31.2 g pinto beans
- 10.7 g pearl barley
- 0.4637 cup water
- 40 g Vidalia onion
- 0.4565 tsp olive oil
- 1.4 g tahini
- 0.25 tsp ground cumin
- 0.125 tsp ground cinnamon
- 0.2333 tsp sea salt
Method
- 01Soak the dry pinto beans overnight in water; drain and rinse thoroughly before cooking. Passive soaking time is not included in active prep time.
- 02In a small saucepan, combine the soaked pinto beans, pearl barley, ground cumin, ground cinnamon, and 120 ml of water. Bring to a boil over high heat.
- 03Reduce the heat to low, cover with a tight-fitting lid, and simmer for 40 to 45 minutes until both the beans and barley are tender and liquid is absorbed.
- 04While the grains simmer, heat olive oil in a non-stick skillet over medium-low heat. Add the finely diced Vidalia onion and cook, stirring frequently, for 15 to 20 minutes until deeply golden brown, soft, and caramelized.
- 05Fold most of the caramelized onions and sea salt into the cooked bean and barley mixture.
- 06Spoon the mixture into a shallow bowl, drizzle with tahini, and top with the remaining caramelized onions. Serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
