¼ cup extra-virgin olive oil
2 larges red onions, thinly sliced
1 cup dried brown lentils, picked over
1 cup long-grain brown rice
3 cups water
1 teaspoon salt
Lemon wedges, whole-milk plain yogurt & chopped fresh mint for serving
Heat oil in an electric pressure cooker set to Sauté mode. Add onions and cook, stirring often, until softened and deep golden brown, about 30 minutes. Transfer half the onions to a paper-towel-lined plate.
Meanwhile, soak lentils in a bowl of hot water. Rinse rice in a fine-mesh sieve until the water runs clear.
Drain the lentils and add to the pressure cooker, along with the rice and 3 cups water. Lock the lid in place and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Stir in salt. Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.
Credit to our good friends @eatingwell and slightly modified by our team of nutritionist @ahealthyview.com