MUJADARRA (LENTILS WITH RICE)
I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.
Provided by Deena K Boyd
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
- Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
- Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g
MUJADARA
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there-each country, possibly even each family, seems to have its own version.
Provided by Debbie Koenig
Categories Vegetarian Kid-Friendly Dinner Legume Lentil Simmer Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- 1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
- 2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
- 3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
- 4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.
MEDITERRANEAN MUJADARRA
Make and share this Mediterranean Mujadarra recipe from Food.com.
Provided by chef zermane dit ze
Categories Egyptian
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Fry onion med heat in 3 T oil until soft and brown.
- Add lentils, water and spices (not salt and pepper)and bring to boil and simmer covered 20 minutes or until tender.
- Add salt and pepper and rice.
- bring to boil and reduce to lowest simmer covered for 20 minutes.
- Please note I use coffee mugs as my cups as I like big helpings.
- Serve with slow fried slivered onions that are caramalised and eyptian tomato sauce ( can post if anyones interested) and olive oil drizzled over (makes huge difference) and jajik yogurt and cucumber salad.
- Is really really delicious and have kids saying it is their favourite meal!
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