Baked Mujadarah
2 onions, thinly sliced
2 tbsp buttery spread
2 tbsp olive oil
1/2 cup white wine
1 cup diced mushrooms
1 cup diced carrots
1 cup brown rice
3/4 cup brown or green lentils
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
2 tbsp lemon juice
4 cups broth
Pre-heat oven to 375 degrees.
Heat a large skillet over low heat. Melt the butter and oil. Add the onions. Cook until onion are browned, 30-40 minutes.
Meanwhile, combine the ingredients through lentil in a 9x13in baking dish.
Spread the onions over the rice and lentil mixture. Use the wine to de-glaze the skillet and pour over the baking dish. Mix the spices and juice into part of the broth and pour over dish. Pour the remaining broth.
Bake for 1 hour and 15 minutes.
Adapted from this recipe by herbivoracious.com.
