LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
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.
WHOLE RICE AND LENTILS (MAJADARA)
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Provided by shari p.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
- Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g
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
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
M'JADRAH -- LEBANESE RICE AND LENTILS
A 'dish of the poor' from my Lebanese cookbook. Good eaten with fried fish or served cold the next day with fried steak or leftover fish. You can also make it into a salad by adding olive oil and lemon juice.
Provided by Sackville
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms.
- Drain or squeeze dry with your hands.
- Also sift through the lentils and remove any stones or foreign matter.
- Wash, put in a pot with the water and bring to a boil.
- Add the salt, cover and simmer for about 35 minutes until partly cooked.
- Add the rice, re-cover and simmer for another 15 minutes.
- Meanwhile, heat the oil in a pan and brown the onion rings.
- Stir into the rice andlentils.
- The dish should not be dry but the rice shouldn't be mushy either.
- It's better a little underdone than overcooked.
Nutrition Facts : Calories 353.7, Fat 2.9, SaturatedFat 0.5, Sodium 202, Carbohydrate 70.9, Fiber 7, Sugar 3.6, Protein 9.7
MAJADRA
I wanted to make Majadra, just like my kids get for lunch at their Israeli schools. Majadra is basically a combination of lentils and rice. Sounds simple, but if it isn't done right children will somehow know the difference. This is how I use what a site called IsraeliKitchen.com had to offer. The recipe basically involves preparing the lentils and rice separately (but in that special, correct way) and then mixing them together.
Provided by AbbaGav
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice and drain it.
- Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
- When rice is transparent, or after a minute or two, add the garlic. Stir half a minute and add salt and then the 3 cups of boiling water.
- Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
- Set aside the rice.
- Pick over the lentils and rinse. Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes. You can add more water if they are drying out but need more time to cook. When they are done, drain if there is any leftover water.
- Add salt to flavor the lentils when they are done and remove the bay leaf. Set aside. (You can probably do the rice and lentils mostly at the same time).
- Slice the onions very thin.
- Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
- Add the cumin, cinnamon, salt and pepper to the onions.
- Now combine: fluff the rice with a fork. Add the lentils and stir. Stir in some of the onions and perhaps leave some to go on the top.
MUJADDARA ARABIC LENTIL RICE
Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.
Provided by Osiris (Rodizer)
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
- Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
- Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.8 g, Fat 14.4 g, Fiber 12.2 g, Protein 11.6 g, SaturatedFat 2.2 g, Sodium 788.2 mg, Sugar 5.8 g
MAJADERA (LENTIL, ONION, AND RICE DISH)
This is an easy-to-make, filling, and delicious Middle Eastern dish that uses ingredients from the pantry. I often get compliments on my one-pot version and decided to share it here for those looking for an easy dinner -- or something to bring to the picnic -- that tastes good both hot or at room temperature and reheats well. Various lentils and grains can be substituted. Wild rice gives it a nuttier flavor; bulgar is chewier and softer. Both are delicious in this! Can be served on its own or with a soft white cheese.
Provided by Vita258
Categories Southwest Asia (middle East)
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the onions. In a deep pot, heat the oil and add the onions, stirring to coat them.
- Let the onions simmer on low to medium heat, stirring occasionally, until they turn a deep brown or almost black, 15-20 minutes. This is the most important step! It gives most of the flavor to the dish. If necessary, add a little oil to keep the onions from burning.
- Add cumin, cinnamon, and lentils; stir and cook for some seconds.
- Add the water. Bring to a boil, then turn stove to low heat. Let the lentils simmer until soft (about 25-30 minutes; time varies depending on type of lentil).
- Add the rice (or bulgur), salt, and pepper.
- Cover the pot. Cook 10 minutes (or according to the rice instructions). Check after 10 minutes to see if the rice is tender / if needs more water. Turn off heat when done, fluff, and let the rice "rest" for another few minutes with the lid on. Add more salt or pepper if needed.
Nutrition Facts : Calories 406.7, Fat 18.7, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 51.8, Fiber 5.3, Sugar 2.1, Protein 8.1
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
LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS
These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein.
Provided by Jubes
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
- Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.
- Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.
- With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized.
- Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.
- To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.
- For vegetarian do not use chicken stock.
Nutrition Facts : Calories 404.7, Fat 19, SaturatedFat 2.7, Sodium 6.3, Carbohydrate 51.1, Fiber 6.1, Sugar 1.6, Protein 10.9
More about "mjadra lentils and rice recipes"
RICE AND LENTILS (MJADRA) - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
Reviews 19Category EntreeCuisine MediterraneanTotal Time 50 mins
- Heat the olive oil in a medium pot. Add the onions and cook over medium-high heat for about 10 minutes, or until golden, stirring frequently. If you see that the onions are starting to burn or stick to the pan, add 2 tablespoons of water and continue cooking. Add more water ( 2 tablespoons at a time), if necessary
- Heat olive oil in a medium pot. Add the onions and cook over medium-high heat for about 10 minutes, or until golden, stirring frequently. If you see that the onions are starting to burn or stick to the pan, add 2 tablespoons of water and continue cooking. Add more water ( 2 tablespoons at a time), if necessary.
AUTHENTIC MUJADARA (LENTILS AND RICE WITH CRISPY ONIONS)
From themediterraneandish.com
4.7/5 (57)Calories 207 per servingCategory Entree
- Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Cover and bring back to a boil. Stir in a healthy pinch of salt and the black pepper. Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 20 minutes). Remove from the heat and season with salt and pepper to taste. Serve the Mujadara hot or at room temperature with a drizzle of extra virgin olive oil and parsley garnish, if you like.
- If you are adding the the fried onions, heat the oil over medium-high heat (to 375 degrees F) in a saucepan. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are golden brown. Transfer the onions to a paper towel-lined plate or try, and then arrange them on top of the Mjuadara.
MJADRA (LENTILS & RICE WITH FRIED ONIONS) - JANINE'S RECIPES
From janinesrecipes.com
MOUJADARA / MEJADARA LENTILS AND RICE RECIPE (VEGAN, …
From likeabubblingbrook.com
LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA) - THE LEMON BOWL®
From thelemonbowl.com
MUJADARA RECIPE - HOW TO MAKE LEBANESE RICE, LENTILS
From thekitchn.com
MUJADARA (JORDANIAN RICE AND LENTILS) RECIPE | SBS FOOD
From sbs.com.au
MJADRA MEDITERRANEAN RICE & LENTILS - TRAZZA FOODS
From trazzafoods.com
MUJADARA {LEBANESE LENTILS AND RICE RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
LENTILS AND RICE RECIPE: MUJADDARA - REAL FOOD TRAVELER
From realfoodtraveler.com
MEJADRA FROM 'JERUSALEM' - SERIOUS EATS
From seriouseats.com
LEBANESE LENTILS WITH RICE (MUJADARA) - SIMPLY LEBANESE
From simplyleb.com
MUJADDARA LENTILS AND RICE - EAT WELL SPEND SMART
From eatwellspendsmart.com
LEBANESE LENTIL AND RICE - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
MIDDLE EASTERN RICE AND LENTILS (MUJADARA) - HEALTHY …
From hwcmagazine.com
MUJADDARA: LEBANESE LENTILS AND RICE - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
MUJADARA RECIPE | BON APPéTIT
From bonappetit.com
MUJADDARA | MUJADARA | MUJADRA - THE LEBANESE VEGAN LENTIL DISH
From nomaallim.com
MUJADARA BAKED RICE AND LENTILS - VEGAN IN THE FREEZER
From veganinthefreezer.com
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
From cookieandkate.com
RICE AND LENTILS - MJADRA RECIPE ON FOOD52
From food52.com
MEJADRA (MIDDLE-EASTERN RICE AND LENTILS) | FAMILY-FRIENDS …
From family-friends-food.com
QUICK AND EASY MUJADARA RECIPE - BA-BAMAIL.COM
From ba-bamail.com
LENTILS RICE WITH CRISPY ONIONS - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
RICE AND LENTILS (MUJADRA) RECIPE : SBS FOOD
From sbs.com.au
MUJADARA: SIMPLE & FLAVORFUL LENTILS AND RICE EPISODE 13 OF …
From youtube.com
MUJADRA (LEBANESE LENTILS AND RICE) — THE CATHOLIC FOODIE
From catholicfoodie.com
MUJADARA LENTILS AND RICE VEGAN RECIPE WITH A VIDEO
From munatycooking.com
MUJADARA RECIPE (AUTHENTIC LEBANESE LENTIL AND RICE)
From plantbasedfolk.com
LENTILS AND RICE (MJADDRA) | BRENDA JANSCHEK HEALTH & LIFESTYLE
From brendajanschek.com
LENTILS WITH RICE AND CARAMELIZED ONIONS - MUJADARA | MYFOODISTRY
From myfoodistry.ca
LEBANESE MUJADARA RECIPE WITH LENTILS AND RICE | EATING EUROPEAN
From eatingeuropean.com
MEJADRA LENTILS & RICE - THERESCIPES.INFO
From therecipes.info
MUJADDARA: SPICED LENTILS, RICE AND ONIONS - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MUJADARA | LENTILS AND RICE WITH CRISPY ONIONS - CARDAMOM AND TEA
From cardamomandtea.com
MJADRA: TRADITIONAL LEBANESE LENTILS AND RICE [VEGAN]
From onegreenplanet.org
PUREED LENTIL SOUP WITH RICE (MJADRA) - JANINE'S RECIPES
From janinesrecipes.com
MUJADARA LENTILS AND RICE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
MUJADARA - TRADITIONAL MIDDLE EASTERN RECIPE - TORI AVEY
From toriavey.com
You'll also love