It’s been a while…
Life has a way of getting super busy and important things (like this blog!) fall aside for a little while.
I’m about halfway through my food-service rotation at a local high school where I am doing some cool projects.
In case you’re wondering, dietitians have a variety of fields to choose from, the main ones being community (think food pantry, WIC etc), food-service (think hospital cafeteria and patient food management or school lunch program management), and clinical (think in/out-patient education, health clinics etc) fields. I have already completed my community rotation and will start my hospital rotation next month. I love the variety of career paths I can take and I am so happy to be learning so much every day!
Anywaysssss, let’s chat about this AMAZING recipe! I have seen a few recipes for mujadarra and have wanted to try it for a while. When I saw the Kasha Mujadarra recipe in Paula Shoyer’s The Healthy Jewish Kitchen, I knew I had to try it. The flavors were so delicious and I appreciated that the recipe was vegetarian and easily modifiable to be vegan. And then I thought, this recipe would work so well with cauliflower rice!
Now in general, I don’t believe in cutting out carbs or hiding vegetables. I am all for eating a variety of foods and carbs. BUT, this recipe is a great way to add more vegetables to your life. I would even serve this with sweet potatoes or another starchy vegetable. I just love the spices and flavors on the cauliflower, but you can easily use rice. I also love using lentils for their fiber and protein (and great flavor!). This recipe is a total win for me! Plus it’s super easy!
Make it and let me know how much you LOVE it!
Now for the recipe:
(adapted from Paula Shoyer’s The Healthy Jewish Kitchen)
1/2 cup brown or green lentils
2 tablespoons olive oil
2 large onions, diced
4 garlic cloves, crushed
1 teaspoon tumeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper (or more to taste)
1/2 teaspoon salt (or more to taste)
1 (12 oz) package frozen cauliflower rice (I buy mine at Trader Joe’s)
- Cook lentils according to package directions. (Usually boil lentils with 2 cups water and simmer for around 15 minutes or until tender, soft but not crunchy)
- Heat the 2 tablespoons olive oil over medium-high heat.
- Add the diced onions and cook for 10-15 minutes, stirring often, or until onions are brown.
- Add the garlic and spices. Cook for 2-3 minutes, or until fragrant.
- Add the cauliflower rice and heat for 5-10 minutes, or until heated through and softened to your liking.
- Add the cooked lentils and stir to combine.
- Serve hot.
So easy! I like to double the recipe and eat leftovers (cold) or mixed into a salad.
Have a great week!