Caramelizing onions is annoying though.

Yeah, I was just theorizing to another person in a comment here that possibly big-ish batches could be made in slow-cookers or pressure-cookers if the amount of liquid was well-titrated.

At our local grocery there's a company that offers a line of hummus (average+), stuffed grape leaves (absolutely terrible) and taboulah salad (solid), and then once in a blue moon, mujadara (delicious). If they had that latter item on a regular basis then I'd be a nonstop buyer. Naturally, it only appears every couple years...

Btw, one thing I've found that pairs unexpectedly well with the taboulah salad and mujadara is unflavored Greek yogurt. Hit that all up with some hot peppers / hot sauces and you get an exquisite balance of heat and cooling (the yogurt).

Not to mention, SCO (steel cut oats) are always an improvement over hulled rice.