Middle Eastern Mujaddara Burritos
 
 
Mujaddara is a richly spiced Middle Eastern comfort food filled with rice, lentils, and caramelized fried onions. It is the perfect filling in these Middle Eastern mujaddara burritos, along with zucchini baba ghanoush!
Yield: 8 burritos
Ingredients
  • 2 lb onions, halved and sliced ¼-inch thick
  • salt and black pepper, to taste
  • 1 cup vegetable oil
  • 1¼ cups green or brown lentils, rinsed
  • 1¼ cups basmati rice
  • 3 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ⅛ tsp cayenne pepper
  • 1 tsp sugar
  • 3 tbsp minced fresh cilantro
  • 8 tortillas
  • 1 recipe Zucchini Baba Ghanoush
Instructions
  1. Toss the onions with 2 tsp salt in a bowl and microwave for 5 minutes. Rinse, drain, and pat dry with paper towels. Cook the onions and the oil in a Dutch oven over high heat, stirring often, until golden brown, 25-30 minutes. Drain the onions in a colander set in a large bowl, reserving 3 tbsp of the leftover oil. Transfer the onions to a paper towel-lined baking sheet to drain. Do not wash the pot.
  2. Meanwhile, bring the lentils, 4 cups water, and 1 tsp salt to a boil in a medium saucepan over high heat. Reduce heat to low and simmer, covered, until lentils are tender, 15-17 minutes. Drain and set aside.
  3. While the onions and lentils cook, place the rice in a medium bowl and cover with hot tap water by 2 inches. Let stand for 15 minutes. Carefully pour off as much water as possible, leaving the rice in the bowl. Add cold water to the rice and pour it off again. Repeat 4-5 times. Drain rice in a fine-mesh strainer.
  4. Heat 3 tbsp of the reserved oil, garlic, coriander, cumin, cinnamon, ¼ tsp black pepper, and cayenne pepper in the Dutch oven over medium heat until fragrant, about 2 minutes. Stir in the rice and cook, stirring occasionally, until it starts to turn translucent, about 3 minutes. Stir in 2¼ cups water, sugar, and 1 tsp salt. Bring to a boil. Stir in the lentils and reduce heat to low. Cover and cook until all of the liquid is absorbed, about 12 minutes.
  5. Remove the pot from the heat and let sit for 10 minutes. Fluff with a fork and stir in the cilantro and the onions.
  6. Heat the tortillas according to package directions. Mound the lentil and rice mixture and the zucchini baba ghanoush across the center of the tortillas, close to the bottom edge. Fold the sides of the tortilla over the filling, then fold up the bottom of the tortilla. Continue to roll tightly into a burrito. Serve warm.
Notes
Filling recipe from The Complete Vegetarian Cookbook
Nutrition Information
Serving size: 1 burrito
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/04/middle-eastern-mujaddara-burritos.html