Megadarra (Brown Lentils and Rice with Caramelized Onions)

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

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 22%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.5g
  • Carbohydrate: 35.6g
  • Fiber: 8.3g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 222mg
  • Calcium: 34mg

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

  1. 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.
  2. 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.
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