Middle Eastern Rice Lentils Recipes

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MIDDLE EASTERN RICE AND LENTILS

This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!

Provided by Sharon123

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14



Middle Eastern Rice and Lentils image

Steps:

  • In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
  • Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
  • Cook until rice and lentils are almost tender, about 10 to 15 minutes.
  • Stir in the bell pepper and peas.
  • Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
  • Let stand 5 minutes before serving.
  • I sometimes use this rice to make stuffed peppers.
  • I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
  • I also use leftover rice to make veggie burgers.
  • Enjoy!
  • For Vegetarian/Vegan do not use chicken broth.

Nutrition Facts : Calories 419.3, Fat 5.5, SaturatedFat 0.9, Sodium 722.2, Carbohydrate 77.3, Fiber 12.8, Sugar 17.4, Protein 16.4

3/4 cup coarsely chopped onion
1 tablespoon vegetable oil
3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
3/4 cup uncooked white rice
1/2 cup dried lentils, rinsed and picked over
1 cup diced peeled baking potato
3/4 cup diced peeled carrot
1/2 cup raisins
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1 cup diced red bell pepper
3/4 cup frozen green pea

MIDDLE EASTERN RICE AND LENTILS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Middle Eastern Rice and Lentils image

Steps:

  • Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
  • Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
  • Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

Nutrition Facts : Calories 454 calorie, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 654 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 14 grams

2 cups shredded carrots (about 4)
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, halved and thinly sliced
2 cloves garlic, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/4 cups basmati rice
1 15-ounce can lentils, drained and rinsed
3/4 cup low-fat plain Greek yogurt
Chopped fresh cilantro, for topping

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Steps:

  • Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  • Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  • Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
  • Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
  • Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
  • Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  • Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  • Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE

I saw this in the "8 Week Cholesterol Cure" and thought it sounded good, but was skeptical of it passing the 'husband and kid test.' To my amazement, they loved it and left nary a scrap in the pot. A nice blend of sweet and savory.

Provided by winkki

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12



Middle Eastern Barley, Lentil, & Rice Casserole image

Steps:

  • Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
  • Add onion and garlic; cook& stir 2 min.
  • Stir in cinnamon, sugar, and 4 c water.
  • Add lentils and barley.
  • Bring to boil on med heat; reduce heat to low.
  • Cover and simmer gently for 20 min.
  • Add rice, apricots, raisins, and mint; stir.
  • Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
  • Season to taste with pepper.

Nutrition Facts : Calories 250.9, Fat 2.8, SaturatedFat 0.4, Sodium 6.2, Carbohydrate 50.4, Fiber 8.9, Sugar 11.7, Protein 7.6

1 tablespoon olive oil
1 small onion, minced
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup dried lentils
1/2 cup pearl barley
1/2 cup long-grain rice
1/4 cup chopped dried apricot
1/2 cup raisins (I used golden sultanas)
1 1/2 teaspoons dried mint
pepper

MJADRA - LENTILS AND RICE

This is a typical Middle Eastern recipe given to me by my niece. Her in-laws, who are from the Middle East, gave this recipe to her and it has become a staple in their home. I think it's fantastic, too. It could work as a vegetarian main dish, a side dish or lunch. It is traditionally served with a salad made of the following: chopped lettuce, chopped tomato, chopped green pepper, lemon juice and salt. I like to mix the mjadra right in with the salad. Yum!

Provided by LifeIsGood

Categories     Low Protein

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6



Mjadra - Lentils and Rice image

Steps:

  • Combine water and lentils and boil for 10 minutes.
  • Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
  • Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
  • Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
  • Simmer this mixture for about another 5 minutes.
  • Eat as is or serve with a salad (as described in the intro.).

Nutrition Facts : Calories 363.3, Fat 14, SaturatedFat 2, Sodium 17.1, Carbohydrate 51.2, Fiber 5.1, Sugar 2.1, Protein 8

8 cups water
1 cup rinsed lentils
1 cup uncooked rice (I use brown rice)
1 medium onion, julienned
1/4 cup olive oil
salt and pepper, to taste

MIDDLE EASTERN LENTILS AND RICE WITH CARAMELIZED SHALLOTS

The traditional Middle Eastern combination of lentils and rice flavoured with shallots and fragrant spices makes a well balanced meal when accompanied by a green vegetable or salad.

Provided by KristinV

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Middle Eastern Lentils and Rice With Caramelized Shallots image

Steps:

  • Paritally cook the lentils in a saucepan of salted boiling water for 15 minutes. Drain and set aside.
  • Heat 1tbs of the oilive oil in a skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
  • Add the lentils to the skillet and stir in the cumin, coriander, paprika and salt and pepper to taste. Add the rice and water, bring to a boil and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
  • Heat the remaining 1 tbs of oil in a skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
  • Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.

Nutrition Facts : Calories 418.7, Fat 8.9, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 68.5, Fiber 16.6, Sugar 1.4, Protein 16.7

1 cup dried brown lentils, picked over and rinsed
2 tablespoons olive oil
4 shallots, chopped (large)
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
salt and pepper (to taste)
1 cup basmati rice (uncooked)
3 cups water

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6



Lentils and Rice with Fried Onions (Mujadarrah) image

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  • Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  • Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  • Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

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