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Chef Laura Frankel’s Mujadara

Prep Time15 mins
Cook Time40 mins


  • ½ cup extra virgin olive oil don’t worry you will use the oil again to saute the chard!
  • 5 large shallots sliced very thinly
  • 6 large cloves garlic sliced thinly
  • 1 ½ cups basmati rice rinsed until water is clear and not cloudy
  • 1 cup brown lentils
  • Large pinch of crushed red pepper
  • 1 bunch Swiss Chard stems sliced thinly and leaves coarsely chopped
  • Kosher salt
  • Freshly cracked black pepper


  • Line 2 small plates with several layers of paper towels.
  • In a small saucepan or saute pan, cook shallots and evoo, over low heat, stirring frequently, until shallots are medium brown and crispy (patience is key here, this will take 20-30 minutes). Transfer shallots to lined plate and sprinkle with salt.
  • Add sliced garlic to the same pan and cook until chips are light brown. Transfer to plate. The garlic will crisp up as it cools.
  • Meanwhile, simmer rice, partially covered, in a saucepan with 2 ¾ cups of water. When the water level is even with the top of the rice, turn off the heat, cover and allow steam to finish the cooking.
  • Cook lentils in 2 cups of water, over medium-low heat for about 20 minutes until tender. Drain lentils.
  • In a large saute pan, coated with the oil used to cook shallots and garlic, add crushed red pepper and chard stems. Stir frequently for about 2 minutes until stems are tender. Add leaves and saute for just a minute. Add rice, lentils and stir to combine. Adjust seasoning with salt and pepper.
  • Transfer lentil mixture to platter. Top with shallots and garlic chips. Serve with fish, chicken, beef, lamb or favorite vegetable dish.