One Pot Mujadara With Crispy Onions And Greens Recipes

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.

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.

Steps:

• 1. Toast chopped nuts. 2. Place lentils in bowl and add warm tap water to cover by 1". Let soak. 3. Slice onions very thin. 4. Heat olive oil in Dutch oven over medium-high heat. Add onion slices and fry, stirring occasionally, until golden and crispy, about 10 minutes. Set aside 1/2 the onions, drain on paper towels, and salt liberally while onions are still hot. 5. Stir garlic into pot with remaining onions and cook for 15 seconds until fragrant. 6. Stir in rice and sauté a couple minute until rice is translucent. Add cumin, allspice and cayenne; sauté 30 seconds. 7. Drain lentils and stir into pot. Add 4 1/4 c water, 2 t salt, bay leaf and cinnamon stick. Bring to simmer. Cover and cook over low heat for 15 minutes. 8. Rinse greens. Spread damp greens over lentil mixture; cover and cook 5 minutes, until rice and lentils are tender, and green are wilted. Remove from heat and let stand, covered, for 5 minutes more. 9. Serve topped with crispy onions and toasted nuts, and hot sauce if desired.