Instant Pot Middle Eastern Lentils With Rice Leeks And Spinach Recipes

ONE-POT MUJADARA WITH LEEKS AND GREENS

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make. The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don't get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

Provided by Melissa Clark

Categories dinner, lunch, one pot, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

One-Pot Mujadara With Leeks and Greens image

Steps:

Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 2 grams

Ingredients

1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)

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INSTANT-POT MUJADARA - EATINGWELL

Web Dec 18, 2020 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 …
From eatingwell.com
5/5 (1)
Total Time 1 hr 10 mins
Servings 6
Calories 338 per serving

Heat oil in an electric pressure cooker set to Sauté mode. 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. 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. Stir in salt. Top the mujadara with the reserved onions and serve with lemon wedges, yogurt and mint, if desired.

Instant Pot Middle Eastern Lentils With Rice Leeks And Spinach Recipes

ONE-POT MUJADARA WITH LEEKS AND GREENS

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