My husband told me this was delicious – and who am I to argue? I wonder if he realised just how good it was for his fertility (and mine). So delicious. So nutritious. So awesome.
Traditionally mujaddarah is made with rice and lentils. Truth be told, I ran out of lentils – so I subbed them for beans. Turned out I was on a winner! You can mix and match any ingredients your heart so desires. Just made sure you whip up a big batch because this is great for leftovers.
1 cup uncooked beans, soaked overnight if time permits
2 cups of basmati rice
1 bunch of spring onion, chopped
1 red pepper, finely diced
1 cup of frozen peas
1/2 bunch coriander, chopped
1/2 tin marinated feta
Bring 6 cups of water to the boil. Add beans and cook for 30 minutes.
Add the rice, cooking for a further 20 minutes or until the rice is almost cooked. (I like to remove from the heat at this point and allow the rice to absorb any left over liquid – usually about 10 minutes).
Add the peas and place the lid back on to fully warm through.
Combine the remaining ingredients, season with salt and pepper and serve warm.