Lunch · Lebanese · 15 min
Mujaddara with Caramelized Red Onions and Toasted Walnut Crunch
- Calories
- 563
- Protein
- 24g
- Carbs
- 82g
- Fat
- 18g
Ingredients
- 82.3 g red kidney beans
- 17.6 g steel cut oats
- 250 ml water
- 0.25 tsp salt
- 1 tsp vinegar
- 47 g red onion
- 5 g sesame oil
- 31 g glazed walnuts
Method
- 01In a saucepan, combine 82.3 g rinsed red kidney beans, 17.6 g steel cut oats, 250 ml water, and 0.25 tsp salt. Bring to a boil over high heat.
- 02Reduce heat to low, cover, and simmer for 35 to 40 minutes until the red kidney beans are tender and the oats reach a chewy consistency.
- 03Heat 5 g sesame oil in a heavy skillet over medium-low heat. Add 47 g thinly sliced red onions and sauté for 15 to 20 minutes, stirring frequently, until deep brown and caramelized.
- 04Drain any excess cooking liquid from the simmered bean and oat mixture. Stir in 1 tsp red wine vinegar to brighten the flavors.
- 05Transfer the warm bean and oat mixture to a serving bowl, top with the caramelized red onions, and sprinkle 31 g glazed walnuts over the dish before serving.
Cook it with the whole plan around it
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