Add onions and cook, stirring often, until softened and deep golden brown, about 30 minutes.
Transfer half the onions to a paper-towel-lined plate.
Meanwhile, soak lentils in a bowl of hot water.
Photo: Jennifer Causey
Rinse rice in a fine-mesh sieve until the water runs clear.
Drain the lentils and add to the pressure cooker, along with the rice and 3 cups water.
Lock the lid in place and cook at high pressure for 10 minutes.
Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.
Tips
To make ahead:Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
