Mujadarra

55m

1 cup
farro
4 cups
water, divided
1/2 cup
french lentils, sorted and rinsed
2 Tbsp
butter
1/4 tsp
paprika
2
large vidalia, sliced into 1/4-inch rings
2 tsp
kosher salt, divided
1/2 cup
pine nuts
1/4 cup
golden raisins
1-2 Tbsp
sherry vinegar
1 Tbsp chopped
fresh thyme
  1. In a small pot with a tight fitting lid, over medium-high heat, add the farro and 1/2 water and bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid.

  2. In a separate small pot, over medium-high heat, add 1/2 water and lentils and bring to a boil. Lower the heat and simmer uncovered for about 20 minutes, until the lentils are almost tender. Drain the lentils in a waiting colander and let cool.

  3. In a large skillet, over medium-high heat, melt the butter and add the onions. Cook for 2-3 minutes, until the onions begin to sear slightly and brown. Reduce the heat to medium-low, sauté for about 15-20 minutes, until very tender and a deep golden color, stir frequently.

  4. Preheat the oven broiler on high, spread the pine nuts evenly over a baking sheet and toast for about 2 minutes, until lightly toasted and browned.

  5. Sprinkle the onions with paprika and 1/2 salt and stir to combine.

  6. Add the following to the pot of farro: drained lentils, raisins, thyme, the remaining salt, sherry vinegar, and pine nuts. Stir to combine, spoon onto a family style serving platter and top with the caramelized onions to serve

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