Mujadara with Green Beans
& Crispy Onions
Mujadara is a traditional Lebanese dish, authentically made with just 4 ingredients: rice, lentils, onion and olive oil. That version is beautiful, but we think our twist on the classic is pretty special too. With slivered almonds, aromatic cumin and crispy fried onion, this dinner is a perfect presentation of flavour and texture.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
green beans
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
2 clove
garlic
½ sachet
cumin
1 tin
lentils
½ bag
baby spinach leaves
1
red onion
½ bunch
parsley
½
lemon
Not included in your delivery
3 cup
water
2 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, rinse the basmati rice well. Trim and halve the green beans. Peel and crush the garlic, and rinse and drain the lentils. Wash the baby spinach. Finely slice the red onion, finely chop the parsley and cut the lemon into wedges.
Place the Basmati rice and water in a large saucepan with a pinch of salt over a high heat. Bring to the boil, then reduce the heat and simmer for 6-8 minutes. Add the green beans and cook for a further 2 minutes. Drain and set aside.
Heat a medium frying pan over medium heat and add the slivered almonds to toast. Cook for 3-4 minutes, shaking the pan occasionally or until golden. Remove almonds from pan and set aside in a small bowl.
Heat half of the olive oil over a medium heat in the same frying pan, then add the garlic and cumin. Stir with a wooden spoon and cook for 2 minutes or until fragrant. Add the lentils and baby spinach to the pan, season well with salt and pepper, and cook for a further 2 minutes, or until the baby spinach has wilted. Transfer to a large bowl and set aside.
Using the same frying pan again, heat the remaining olive oil over a medium heat and add the red onion. Cook for 5-6 minutes, stirring occasionally, to ensure the onion doesn’t burn. Stirring too much will prevent the onion from becoming crispy. Don’t be too concerned if the onion is a little bit charred, this adds to the flavour and authenticity of the dish.
Add the cooked Basmati rice to the lentil mixture and stir gently to combine. Divide between plates and top with the crispy onion, toasted almonds and parsley. Serve with the lemon wedges.