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
LENTIL RICE DISH (MUJADARAH ARABIC DISH)
This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad.
Provided by Hommus
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute Onions with olive oil(stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
- Place lentils,water,salt,and black pepper in different saucepan and cook over medium heat for about 20 minutes or until lentils are tender.
- Add to lentils the uncooked rice,browned onions and cumin and mix. Cover and simmer for another 15 minutes or until water is absorbed and rice is tender.
- Place Lentils Rice dish(mujadarah)in serving dish and garnish with 4 tablespoons of browned onions.
- Mujadarah is best when served with Tomato salad. See my recipe for Tomato salad.
Nutrition Facts : Calories 266.4, Fat 14.3, SaturatedFat 2, Sodium 13.4, Carbohydrate 29.3, Fiber 5.8, Sugar 4.2, Protein 6.6
MUJADARAH ("LENTILS WITH RICE") MIDDLE EAST, PALESTINE
This is a really simple dish that is very satisfying, especially during Ramdan. My brothers never really got full off of just rice and beans, so I would always make fried chicken with this dish to fill their bellies :) Enjoy!
Provided by Palis Favorites
Categories Low Protein
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lentils, water, salt, and pepper. Cook over medium heat for 7 minutes or until lentils are half cooked.
- Add rice and cumin. Cook until water is absorbed and rice is tender.
- Quarter and slive peeled onions. Fry in oil until dark brown. Drain the onions and reserve. Pour the cooked oil over the mujadarah. Mix well.
- Garnish with the onions. Enjoy :).
Nutrition Facts : Calories 560.8, Fat 14.6, SaturatedFat 2, Sodium 11.2, Carbohydrate 94.6, Fiber 6.6, Sugar 4.1, Protein 11.8
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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- In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
- Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
- Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
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