I’m using the Zojirushi NS-TSC10 5-1/2-Cup (Uncooked) Micom Rice Cooker and Warmer, 1.0-Liter.
Zojirushis are designed for perfect jasmine rice, so adapting them to dishes like Mujadarra may take trial and error. The following recipe works for me — I am using white jasmine rice, brown lentils, and half a yellow onion. If you add more onion or your lentils absorb more or less water than mine, you may need to tweak.
Quick note to my fodmap friends: this dish won’t really work for you as-is. But you could try subbing onion for a friendlier aromatic, along with onion-infused oil. I don’t soak the lentils here, but you could do that. Instead of topping with fried onions at the end, you could crumble up some corn chips.
If this is a main course, it’ll serve 3 give or take.
Parcook 1 cup brown lentils (most common ones in US grocery stores) for 20 min on steam mode with water filled up to the same line you’d use for 1 cup of rice
While the lentils are parcooking —
Sauté or airfry 1/2 thinly sliced onion
When the 20 minutes is up —
Drain (and rinse if you want) lentils
With your lentils in the strainer…
Rinse 1 cup of rice in the rice cooker inner pot
The inner pot should now have only your drained, rinsed rice.
Add water to the 1 cup of rice line. Then add in your strained lentils and the onions (make sure to include the excess onion oil). With all those ingredients combined, add 1/2 cup of water to rice cooker to make sure things don’t dry up (because your lentils will likely absorb more water)
With all your ingredients and water in the inner pot…
Select white rice mode and hover over the rice cooker impatiently for 60 minutes until you hear it sing its melody
And lastly the required optional steps —
Add salt to taste, good olive oil, lemon or vinegar, chopped herbs, or whatever you want — it’s typical to top with reserved fried onions
