Of course rice would be the go-to in any self-respecting Lebanese dish, but my goal as Chef is to create and/or adapt amazing recipes to be diabetic friendly so we, too, can enjoy Next Level foods without guilt or fear of spiking our numbers.
In my version of Mujadara, I have swapped out rice with pearl barley, as I have done successfully in a number of other rice based dishes. The process is also modified in order to more easily control the different textures that make up the end result. I've also added mushrooms and carrot... because I can. :-) Enjoy!
Ingredients:
- 1 cup green lentils - rinsed thoroughly
- 3 cups water
- 1/2 tsp cumin
- 2 bay leaves
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- 1 cup pearl barley - rinsed thoroughly
- 3 cups chicken broth or stock for more depth
- 1/2 tsp freshly ground black pepper
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- 1/4 cup olive oil
- 4 medium onions - finely sliced
- 1 lge carrot - shredded
- 5 oz baby portobello - diced
- handful flat leaf parsley - minced
- salt/pepper to taste
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- chopped parsley - to garnish - optional
Preparation:
Because of the different cook times, and because we want proper textures for all ingredients when combined, I am cooking the components separately.
Cooking the Green Lentils
Place the lentils in a heavy-based pan with 3 cups of cold water, bay leaves, cumin and salt to taste.
Cover the pan with the lid, bring it to a boil, and simmer for 15 to 30 minutes until tender. The time varies depending on what kind of lentils you’re using.
Check them after 15 minutes, and cook them until the lentils are almost cooked through. Once soft remove from heat, drain, take out bay leaves, cover and set aside.
Cooking the Barley:
Combine the broth, oil, butter and pepper in a medium saucepan and bring to a boil. Stir in the barley, cover and bring back to a boil. Lower heat and simmer ~30-35 minutes until tender and most liquid is absorbed.
Caramelizing the Onions:
Slice the onions as thinly and evenly as possible to ensure
that they are all caramelized evenly. A mandolin will give you uniformity here. Wash and dice the mushrooms and shred the carrot.
While the lentils and barley are cooking, heat a Dutch oven on medium heat and add the olive oil.
Add the sliced onions, and sauté them for 15 to 20 minutes or until the onions are softened, got caramelized, and started crisping up slightly.
Stir the onions regularly to ensure they are cooked evenly. We want the onions to get a deep golden brown color. Remove 25% of the onions to a small skillet to crisp as the topping.
Add the mushrooms, carrots and parsley to the Dutch Oven and cook through. Season with S&P to taste.
Final Build:
Add the drained lentils and slightly moist barley to the Dutch oven and blend.
Put the lid back on the pot and let it rest for 10 minutes over very low heat. Plate and top each portion with the rest of the caramelized onions, and garnish with some chopped parsley before serving.