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.
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
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.
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
MUJADRAH - LENTILS AND RICE
Make and share this Mujadrah - Lentils and Rice recipe from Food.com.
Provided by Athena484
Categories Brown Rice
Time 1h2m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté lentils briefly.
- Cover with 3 cups water/stock.
- Bring to a boil then reduce to a simmer for 10-15 minutes while sautéing onions (and garlic if using cloves) till transparent or a little brown.
- Add rice to onions and sauté for a moment.
- Transfer onions and rice to lentils and add water to cover.
- Add lemon juice, spices to taste, stir.
- Bring to simmer, cover, let cook approximately 40--45 minutes (will take less time if using white rice) stirring occasionally.
- Add more lemon juice, spices if desired.
Nutrition Facts : Calories 150.7, Fat 3.3, SaturatedFat 0.5, Sodium 6.2, Carbohydrate 26.1, Fiber 3.4, Sugar 2.1, Protein 4.5
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- Spread the lentils out on a sheet pan and look for small rocks. Look carefully! There's usually at least two or three in every bag.
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Reviews 11Category EntreeCuisine Gluten Free, Middle Eastern, Vegan.Total Time 45 mins
- Pick over and rinse the lentils, then place in a pot with 3 cups of vegetable broth. Bring to a boil, then reduce heat to medium low and cook until lentils are tender, about 30-35 minutes. Add more broth if the lentils start to dry out.
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- 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.
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- Bring a large pot of generously salted water to a boil. Meanwhile, place ½ cup raisins in a small bowl. Squeeze in juice from one half of lemon and pour 1 Tbsp. very hot water over. This will plump them up. Stir to combine; set aside until ready to use.
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