mujadara
serves 6-8
ingredients
1 cup lentils (green or brown)
1 cup white jasmine rice
2 sprigs thyme
2 yellow onions, thinly sliced
3 tablespoons butter
3 table spoons olive oil
6 large medjool dates, finally chopped
one bunch chives, chopped
kosher salt + freshly ground pepper
Place lentils and thyme in a small pot with salted water, making sure the water is about 2-3 inches higher than the lentils. Bring lentils to a boil, turn down to a simmer uncovered for about 20 minutes. Drain the lentils when they are done but not too mushy, toss with 1 table spoon olive oil and set aside.
While the lentils are cooking, cook the jasmine rice as directed on package with one tablespoon butter, fluff and set aside.
In a large skillet, over medium-high heat remaining butter and olive oil, add onions, season with salt and pepper and sauté the onions without letting them brown and cook on medium-high heat for about 5 minutes. Turn the heat down to medium low and let onions cook and caramelize until they become golden amber brown, approximately 30 minutes. Turn the heat off, add the rice and lentils and mix thoroughly. Add the chopped dates making sure to try and break the sticky pieces apart so that they get distributed evenly. Garnish with chopped chives and serve directly out of the skillet.