Lentils and rice have been served together across the Middle East for centuries; they make a nutritious and satisfying vegetarian meal.
This Instant Pot version is inspired by Lebanese mujadara, a variation that combines lentils, rice and caramelized onions.
INGREDIENTS
– ¼ cup extra-virgin olive oil – 2 large red onions, thinly sliced – 1 cup dried brown lentils, picked over – 1 cup long-grain brown rice – 3 cups water – 1 teaspoon salt – Lemon wedges, whole-milk plain yogurt & chopped fresh mint for serving
Sauté oil in an electric pressure cooker. Stir often until onions soften and turn deep golden brown, about 30 minutes. Place half the onions on a paper towel liner.
PROCESS
Meanwhile, soak lentils in a bowl of hot water. Rinse rice in a fine-mesh sieve until the water runs clear.
Add lentils, rice, and 3 cups water to the pressure cooker after draining. Cook 10 minutes under high pressure with the lid on. Release the pressure manually after 15 minutes of natural release.
Mix with salt. Optional: garnish the mujadara with reserved onions, lemon wedges, yogurt, and mint.