Mdardara Lentil And Rice Pilaf Recipes

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LENTIL RICE PILAF

Make and share this Lentil Rice Pilaf recipe from Food.com.

Provided by PanNan

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Lentil Rice Pilaf image

Steps:

  • Bring lentils to a boil in a 2 qrt saucepan with 2 cups water.
  • Remove from heat and let stand 10 minutes.
  • Meanwhile, trim and discard ends from green beans; cut into 1/2" pieces.
  • Slice green onions.
  • Mince carrot, shallot and ginger.
  • Drain lentils and set aside.
  • Heat oil in 2 qt saucepan over medium heat.
  • Saute green onions, shallot and ginger in oil 2 minutes.
  • Stir in rice; saute 2 more minutes.
  • Add 2 1/4 cups water.
  • Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook 15 minutes, until rice is tender and liquid is absorbed.
  • Let stand 5 minutes off heat.
  • Stir in salt and serve while hot.

1/3 cup dried lentils
1 cup long grain rice
8 green beans, cut into 1/2 inch pieces
2 green onions with tops, sliced
1/3 cup minced carrot (1/2 medium)
1 medium shallot, minced
2 teaspoons minced ginger
1 tablespoon olive oil
1 teaspoon salt

LENTIL-AND-RICE PILAF

The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 6



Lentil-and-Rice Pilaf image

Steps:

  • In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
  • Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
  • Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

2 tablespoons olive oil
2 thinly sliced onions
Coarse salt and ground pepper
1 1/2 cups brown lentils
1 cup long-grain rice
3 cups reduced-sodium canned vegetable broth

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



Mujaddara Arabic Lentil Rice image

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

1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white rice, rinsed
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
¼ cup vegetable oil
3 white onions, sliced into 1/4-inch rings

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