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Mujadara with Caprese Salad
Recipe

18 INGREDIENTS • 16 STEPS • 1HR

Mujadara with Caprese Salad

4.5
2 ratings
"This is not only a popular Arabic dish, but it also happens to be a classic vegetarian recipe since it is the perfect staple. The simple garnish makes the dish even tastier by infusing the rice and lentils with an intensely warm flavor." - Julieanna Hever
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Mujadara with Caprese Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This is not only a popular Arabic dish, but it also happens to be a classic vegetarian recipe since it is the perfect staple. The simple garnish makes the dish even tastier by infusing the rice and lentils with an intensely warm flavor." - Julieanna Hever
1HR
Total Time
$10.41
Cost Per Serving
Ingredients
Servings
2
us / metric
Shallot
1
Shallot
Garlic
1 clove
Fresh Basil
1/2 cup
Extra Firm Tofu
1 pckg
Extra Firm Tofu
Vegetable Base
1 pckg
Vegetable Base
Brown Rice
2/3 cup
Ground Cumin
1 tsp
Ground Cumin, ground
Ground Cinnamon
as needed
Ground Cinnamon
Green Lentils
1 cup
Green Lentils
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Balsamic Glaze
2 Tbsp
Balsamic Glaze
Water
4 1/4 cups
Water
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
960
Fat
10.8 g
Protein
48.4 g
Carbs
186.7 g
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Mujadara with Caprese Salad
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Chop the Shallot (1) into 1/4 inch pieces and hold.
step 2
Zest the Orange (1) into a small bowl. Cut the orange in half and squeeze into the same bowl, removing seeds if any.
step 3
Mince the Garlic (1 clove) and set aside.
step 4
Cut the Tomato (1) into 1/4 inch slices.
step 5
Remove the Fresh Basil (1/2 cup) from the stems and discard stems; set leaves aside.
step 6
Pat dry Extra Firm Tofu (1 pckg) and cut the into 1/4 inch slices.
step 7
Divide and layer the tomato slices on 2 plates Overlap the tofu slices between the tomatoes, followed by the basil leaves.
step 7 Divide and layer the tomato slices on 2 plates Overlap the tofu slices between the tomatoes, followed by the basil leaves.
step 8
Add the Vegetable Base (1 pckg) and Water (4 Tbsp) to a medium saucepan over medium high heat and stir. Add the shallots.
step 9
Cook until translucent, about 10 minutes. Add the Green Lentils (1 cup), Brown Rice (2/3 cup), Water (4 cups), and Salt (1 tsp) and bring to a boil.
step 9 Cook until translucent, about 10 minutes. Add the Green Lentils (1 cup), Brown Rice (2/3 cup), Water (4 cups), and Salt (1 tsp) and bring to a boil.
step 10
Peel the Yellow Onion (1). Slice in half, then cut each half into 1/4 inch slices; hold.
step 10 Peel the Yellow Onion (1). Slice in half, then cut each half into 1/4 inch slices; hold.
step 11
Once the rice and lentils come to a boil, reduce heat to low and add the Ground Turmeric (1 tsp), Ground Cumin (1 tsp), Crushed Red Pepper Flakes (as needed), and garlic. Stir to combine. Simmer, covered, for 35 minutes.
step 11 Once the rice and lentils come to a boil, reduce heat to low and add the Ground Turmeric (1 tsp), Ground Cumin (1 tsp), Crushed Red Pepper Flakes (as needed), and garlic. Stir to combine. Simmer, covered, for 35 minutes.
step 12
Uncover and simmer for 10 more minutes, or until all the water is absorbed.
step 13
While the rice and lentils finish cooking, heat a small sauté pan over medium-high heat.
step 14
"Dry-cook" the sliced onions for 4 to 6 minutes. Add the orange zest, orange juice, Ground Cinnamon (as needed), and Ground Black Pepper (as needed). Stir constantly and cook for 1 to 2 more minutes. Remove from heat.
step 14 "Dry-cook"  the sliced onions for 4 to 6 minutes. Add the orange zest, orange juice, Ground Cinnamon (as needed), and Ground Black Pepper (as needed). Stir constantly and cook for 1 to 2 more minutes. Remove from heat.
step 15
Drizzle the tomatoes, basil and tofu with the Balsamic Glaze (2 Tbsp).
step 16
Serve the Mujadara alongside, and garnish with the sautéed onions. Serve and enjoy!
step 16 Serve the Mujadara alongside, and garnish with the sautéed onions. Serve and enjoy!
Tags
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Beans & Legumes
Dairy-Free
Gluten-Free
Lunch
Date Night
Shellfish-Free
Vegan
Vegetarian
Italian
Salad
Side Dish
Summer
Vegetables
Middle Eastern
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