Megadarra (Brown Lentils and Rice with Caramelized Onions)

Megadarra (Brown Lentils and Rice with Caramelized Onions) Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell
Megadarra (me-ga-DAR-ra) is immensely popular in Egypt, as it is in the rest of the Arab world. (Elsewhere, the dish is pronounced mu-jah-DRA.) It's served either warm or at room temperature as a mezze, or appetizer, often accompanied by yogurt. Large quanities of dark caramelized onions are the best part.

Yield:

11 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 22 %
Fat 5.4 g
Satfat 0.8 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 8.5 g
Carbohydrate 35.6 g
Fiber 8.3 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 222 mg
Calcium 34 mg

Ingredients

1/4 cup extra-virgin olive oil, divided
7 cups vertically sliced onion
4 1/2 cups water
1 1/4 cups lentils
1 1/4 cups long-grain rice
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onion; cover and cook 15 minutes or until soft, stirring occasionally. Uncover and increase heat to medium; cook 25 minutes or until golden brown, stirring occasionally. Keep warm.

While onion cooks, bring 4 1/2 cups water to a boil in a large saucepan. Add lentils; cook 20 minutes or until tender. Stir in 1/2 cup caramelized onion, rice, salt, and pepper. Cover, and cook 25 minutes or until lentils and rice are tender. Spoon lentil mixture into a shallow dish; top with remaining onion. Drizzle 1 tablespoon oil over lentils.

Note:

October 2001
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