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Black Rice Mujaddara

Erwan Heussaff

A twist on a classic vegeterian middle eastern dish that is full of protein and all the good stuff.



  • 1 Large white onion sliced thinly
  • 1 small red onion sliced thinly
  • Olive oil for cooking
  • Salt for seasoning
  • 1 cup of soaked brown lentils
  • 3/4 cup black rice
  • 1 laurel leaf
  • 1 teaspoon cumin powder
  • 1 teaspoon of cinnamon powder
  • 1/2 teaspoon of cayenne
  • 1 teaspoon of dried oregano
  • Water to cover
  • 1/3 cup greek yogurt
  • 1 teaspoon of honey
  • 1 tablespoon of evoo
  • 4 tablespoons of sliced scallions

Let's get Cooking...

  1. In one pan slowly cook the white onion with half the red onion wit some salt and olive oil, for about 15 minutes or until completely brown and caramelized.
  2. In a pot, add in the rest of the red onion, some salt, some olive oil, the lentils, all the spices and the black rice. Cover with water and simmer for about 40 minutes until the rice is cooked through.
  3. Mix the yogurt with the honey, evoo and salt. Slice the scallions. Season the rice if needed.
  4. Plate it all together.