Brown Rice Mujadara Bowl with a Fried Egg - PUBLISHED

http://www.thekitchn.com/recipe-brown-rice-bowl-with-lentils-caramelized-onions-fried-egg-223112

I was going to try this with white rice because we're almost out of brown rice, then stopped myself when I thought about it, and realized that the firmness of the brown rice makes the dish, while white rice would just make everything sticky and weird. To try when I have the correct ingredients!

1 - I made this earlier in the summer with the last of my home-made harissa paste but did not update my notes. I remember that it was good... I'll save it as Test-ing until I can make it again, which will require that I make more harissa paste! I was hoping to be able to use my own home-grown hot peppers, but sadly that didn't work out this year.
2 - 2018-04-01 Successful, with a fresh batch of harissa paste to boot. There are some bits I've changed which have been updated in the recipe.

3 - It's been a while (we are now in May of 2022) and this proves to continue to be a good recipe. I did not have enough parsley leaves, and while the dish is good without it, the parsley definitely makes a difference. I had a little bit, so could tell that more would be better.

Serves 4
For the mujadara:
1 cup brown basmati rice
1 cup French lentils
4 1/2 cups vegetable broth
2 + 1 Tbsps olive oil
2 large yellow onions, thinly sliced
1 garlic clove, minced
1 tsp ground cumin
1/2 cup parsley leaves, finely chopped
Salt

For the bowl:
Olive oil
4 large eggs
Salt
Freshly cracked black pepper
Paprika
2 1/2 Tbsps harissa (spicy or mild)
(optional) 1/4 cup pine nuts, toasted

1. In a large saucepan, bring the broth to a boil. Add the brown rice, lentils, and a hefty pinch of salt. Reduce the flame to a simmer and cook for 40 minutes, uncovered, or until the rice and lentils are cooked through (add more liquid as needed). Once the rice and lentils are fully cooked, turn off the heat, put the lid on and set aside. Let sit for another 10 minutes.
2. In a large skillet, heat 2 Tbsps of olive oil over medium heat. Cook the sliced onions until deeply browned and beginning to caramelize, about 20 minutes (TIP: add small amounts of water when you feel the need, to prevent the onions from burning; you can also continue cooking the onions for as long as the rice and lentils cook for a deeper caramelization). When the onions are nicely browned and almost finished, add in the minced garlic and cook for another 2 minutes.
3. When the rice and lentils have finished cooking, gently mix in the cumin, parsley, half of the onion mixture and the remaining 1 Tbsp of olive oil. Reserve the rest of the onions for serving.
4. Wipe clean the skillet used to cook the onions, lightly grease with olive oil, and return to medium heat. Crack the eggs into the pan and cook to your desired doneness. Sprinkle the tops of the eggs with salt, pepper, and a dash of paprika.
5. Divide the mujadara equally between 4 bowls and place a fried egg into each bowl. Garnish with the remaining caramelized onions, harissa, and toasted pine nuts.