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Recipe Detail Page
Mujendra with Dates & Walnuts
Holiday 2022
With caramelized onions, sweet dates, crunchy walnuts and earthy lentils, this Cypriot and Middle Eastern rice dish is a wonderful substitute for stuffing.
Serves 6
2 cups (500 mL) vegetable stock
1 cup (250 mL) long-grain rice
1/2 cup (125 mL) roughly chopped walnuts
3 tbsp (45 mL) olive oil
1 1/2 lbs (680 g) onions, thinly sliced
Salt and freshly ground pepper to taste
7 Medjool dates, pitted, julienned
1 can (540 mL) green or brown lentils, drained, rinsed
1/2 cup (125 mL) finely chopped flat-leaf parsley with tender stems
1. In a medium pot, bring vegetable stock to a boil. Add rice and reduce heat to simmer. Cover and cook until liquid is absorbed, 10 to 15 minutes. Remove from heat, remove lid and place a tea towel over pot. Place lid back on and let stand covered. Fluff with fork when ready to use.
2. Heat a large, deep sauté pan over medium heat. Add walnuts. Cook, stirring occasionally, until lightly golden and toasted, 3 to 4 minutes. Transfer to a plate to cool.
3. In same pan, heat oil over medium heat. Add onions and season with salt and pepper. Cook onions, stirring occasionally, until golden and caramelized, 15 to 18 minutes. (Reduce heat if onions are browning too quickly.) If heat was reduced, raise heat to medium. Add dates. Cook until dates have softened, about 1 minute more. Add lentils and rice. Season with salt and pepper. Cook, stirring occasionally, until rice and lentils are warmed through, 3 to 5 minutes. Remove from heat and stir in walnuts and parsley.
Serves 6