Everyone who knows me knows that Mujadarah is among my favorite things to eat. I serve it for my annual break-the-fast. I serve it anytime I have lots of people over for a celebration, like a birthday or a welcome-to-the-world party for a new grandchild.
Sometimes I add mushrooms (there's a recipe for that in my book, Hip Kosher).
Recently, the good folks at Pereg sent me a bag of Kaniwa.
Have you heard of kaniwa?
It's similar to quinoa (in fact some call it baby quinoa), but the seeds are much smaller (about the same size as poppy seeds). It is a complete protein, it's gluten-free and high in iron. That is a big big deal when you are looking for nourishing, meat-free recipes.
Unlike quinoa, kaniwa does not have a coating of saponin on the surface, which means it does not have the somewhat bitter, somewhat soapy taste that some find objectionable in quinoa. You don't have to rinse kaniwa (in fact, if you do, these teeny things will fall right through the holes in the strainer!).
I've actually cooked with kaniwa. A while ago I posted a recipe for Kaniwa Salad with Roasted Tomatoes. It's a terrific base for salads. A nice soup filler. You can sweeten it and eat it like cereal, for breakfast.
But me, with my mujadarah love? I made some kaniwa mujadarah! Look how beautiful this is! Perfect dish for a meatless Monday.
- 3/4 cup lentils
- water or stock
- 3 carrots, diced
- 1 cup kaniwa
- 1-3/4 cup water
- 1/2 cup olive oil
- 4 large yellow onions, peeled and sliced
- 10 ounces mushrooms, cut up
- 1/2 cup chopped fresh parsley, optional
- 1 teaspoon ground cumin, optional
- salt to taste
Place the lentils in a saucepan, cover with water and bring to a boil over high heat. When the water starts to boil, lower the heat, cover the pan and cook the lentils for about 25 minutes or until they are tender. Drain the lentils and set them aside. While the lentils are cooking, place the carrots in a saucepan, cover with water and bring to a boil over high heat. When the water starts to boil, lower the heat, cover the pan and cook the carrots for 5-6 minutes or until they are tender. Drain the carrots and set them aside. Place the kaniwa in a saucepan, cover with 1-3/4 cups water and bring to a boil over high heat. Lower the heat, cover the pan and cook for about 15-18 minutes until all the water has been absorbed. While the kaniwa is cooking, heat 5 tablespoons of the olive oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes or until beginning to brown. Add the mushrooms and cook an additional 5 minutes or until the onions and mushrooms are soft and brown. Place the lentils, carrots, kaniwa and most of the onion-mushroom mixture in a bowl. Stir gently to distribute the ingredients evenly. Stir in the remaining olive oil. Add the parsley and cumin, if desired and toss the ingredients. Sprinkle with salt to taste. Top with the remaining onion-mushroom mixture.
If serving at a later time, cover the pan and reheat in a covered baking dish in a preheated 350 degree oven.
Makes 6-8 servings