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Author Notes: While Mujadara is Arabic in origin, it embodies everything deliciously Cuban rice and black beans dish should. It is moist and flavorful, hearty and satisfying. Rice, lentils, and leafy greens are slowly cooked to perfection, perfumed in a beautiful combination of coconut oil, cumin, and cinnamon. A little bit of cayenne and a lot of cilantro add a pop to every mouthful, making this dish perfectly balanced and rich. —Tasty Plan
- 1/2 cup black beluga lentils
- 1/2 large yellow onion, diced small
- 1 tablespoon kosher salt
- 2 tablespoons coconut or olive oil
- 2 cloves garlic
- 1/2 cup long grain, brown rice
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 dash ground cloves
- 1/4 teaspoon cayenne
- 1/2 bunch collard greens
- 1 handful fresh cilantro
- Place lentils in a large bowl and soak in enough water to cover by one inch. Soak for 30-60 minutes. Though optional, soaking makes lentils easier to digest and speeds up cooking the cooking process.
- Place a Dutch oven over medium heat; once hot, add oil, onions, and salt. Cook until onions are soft and caramelized (10 minutes).
- Stir in garlic and rice. Cook for two minutes.
- Add cumin, cinnamon, cloves, and cayenne, and stir for 30 seconds. Spices should be fragrant!
- Drain lentils and stir into the pot. Add 2 ¼ cups of water, and bring to a simmer. Cover and cook for 20-25 minutes over low heat.
- Rinse collard greens and cut into 1-inch thick ribbons. If the ribs of the collard greens are too thick, remove them by folding leaf in half and running a pairing knife down the stem to detach leaf.
- Once the 20 minutes have passed, place collard greens over the rice and lentils, cover, and cook for 5 minutes. At this point, the rice, lentils, and greens should be tender. Add cilantro and stir. Taste for seasoning and adjust as necessary.
- Devour immediately. Taste even better the next day.
- This recipe was entered in the contest for Your Best Recipe for Now and Later