Mujaddara with Roasted Seasonal Vegetables Mujaddara with Roasted Seasonal Vegetables Mujaddara with Roasted Seasonal Vegetables

Mujaddara with Roasted Seasonal Vegetables

Serves 2-3 ($7.00-$11.50 per serving)
Perhaps the most comforting of Middle Eastern family meals...as they say in the Arab lands of its origin, “a hungry man would sell his soul for a dish of mujaddara.” Our tribute is made with deeply spiced organic rice dotted with Beluga lentils. On top we layer a delicately roasted selection of farmers market favorites: spring onions, green garlic, radicchio, parsnips, carrots, and cauliflower. (Vegetarian version is vegan)
Spiced organic rice and Beluga lentils baked with deeply caramelized onions and roasted seasonal vegetables. Vegetarian/vegan or with spiced ground lamb.
Labne or yogurt, cilantro and/or mint (rough chopped), green salad...and more caramelized onions.
Vegetarian: Water, Cauliflower, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Red Onion, Leek, Ginger, Sunflower Oil, Garlic, Butter, Extra Virgin Olive Oil, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice.  With Lamb: Cauliflower, Lamb, Water, Parsnip, Radicchio, Yellow Onion, Rice, Carrot, Lentils, Chicken Stock (Water, Chicken, Onion, Celery, Carrot, Parsley, Thyme, Bay Leaf, Black Pepper), Red Onion, Leek, Extra Virgin Olive Oil, Ginger, Sunflower Oil, Garlic, Butter, Cilantro, Salt, Pomegranate Molasses, Sherry Vinegar, Parsley, Preserved Lemon, Chile Flakes, Turmeric, Coriander, Cumin, Black Pepper, Thyme, Cinnamon, Allspice. 
Remove plastic packaging. Drizzle top of dish with a splash of olive oil. Bake dish on a sheet pan in preheated 400° oven for 50-60 minutes, until heated through and vegetables are nicely browned. Let cool 10 minutes before serving.