How To make Mjaddra (Lentils with Rice)
2 c Lentils
3/4 c Uncooked rice
2 md Onions; chopped
1/2 c Olive oil
1 tb Salt
1/4 ts Cumin
1/2 ts Allspice or bhar
Clean and wash the lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions or a cabbage salad. That's the recipe straight from the book. I make a couple changes: first of all, I'm a bit liberal with the cumin and allspice - I don't use measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon. Bhar, btw, is described by the book as "a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it." I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn't dry out. I mean to go back to the restaurant I first had this dish at and ask them what spices they use, since theirs is both spicier and darker than mine. Food For The Vegetarian - Traditional Lebanese Recipes Posted by: bobp@msi.com (Bob Pitha)
How To make Mjaddra (Lentils with Rice)'s Videos
How to Make Mujaddara: Lebanese Lentils and Rice with Crisped Onions | Milk Street at Home
For a simple but delicious meal made entirely from ingredients in your pantry, make mujaddara: Lebanese lentils and rice topped with caramelized onions. Watch Christopher Kimball show you how it's done—and hear about the first time he tried the dish, on a trip to Beirut. All you really need to remember, though, is this simple formula: 5 cups water, 1 cup lentils, 1 cup rice. Easy, comforting and pulled from the pantry. #MilkStreetatHome #Cooking #Food #Recipes #LebaneseFood #ComfortFood #Mujaddara
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Lentils and Rice Recipe (Mejadra)
This lentils and rice recipe makes a fragrant Middle Eastern comfort food. Make this aromatic dish for a flavorful side or meatless meal.
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Ingredients
1 1/4 cups green lentils
4 medium onions (1 1/2 lbs before peeling)
3 tbsp flour
1 cup vegetable oil
1 tbsp coriander seeds
2 tsp cumin seeds
1 cup basmati rice
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
1 1/2 cups water
Salt
1 tsp ground black pepper
Instructions
Clean and pick through lentils, removing any debris. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
Peel the onions and slice thinly. Place on a large platter, sprinkle with the flour and 1 teaspoon salt, and toss to mix well with your hands.
Heat the oil in a medium heavy-bottomed skillet placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add a quarter of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use tongs to transfer the onion to a baking sheet lined with paper towels and sprinkle with a little more salt. Repeat with the other three batches of onion.
Discard oil, leaving 2 tablespoons in skillet (See Note 1). Place over medium heat and toast the cumin and coriander seeds for a minute or two. Add the rice, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.
Notes
1. I like to use the oil after frying the onions for added flavor, but you could discard and use 2 tablespoons of olive oil.
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Lebanese Mujadara _ Lentil rice with caramelised onions
Lebanese Mujadara Lentil rice with caramelised onions
Lentils and onions are best friends as demonstrated perfectly with this recipe; cumin toned lentil rice is lavished with heaps of sweet caramalised onion.
This store cupboard dish is one of those I usually make when I have few fresh ingredients in the house and then when I make it I remember how wonderful it is and make a note to myself that I should definitely make it more often.
Mujadara is a lentil based dish cooked with either rice or bulgur wheat. It has several variations such as 'mujadara hamra' (reddened lentils with bulgur wheat) or 'mujadara makhbousa' which can be described as 'messy lentils' and has a texture similar to a risotto.
Mujadara / Mdardara, Lebanese Classic Recipe. Vegan Lentils And Rice
With just a few ingredients you too can make this tasty protein and fibre packed dish
THE PERFECT MUJADDARA! مجدرة
WHAT TO WATCH NEXT, PITA BREAD FROM SCRATCH:
#MUJADDARA #MUJADARA #LENTILRECIPE
Blanche and and her mamma Vera give you insider tips and tricks on how to make this popular vegan Arab dish--lentils, rice, topped with sweet caramelized onions!
Mujadarra Rice
Full recipe available at
Mujadarra Rice is a Middle Eastern side dish that brings together rice and lentil in a delicious way. And you just know it's Middle Eastern-inspired when you feel the delicate scents of cinnamon and cumin. And, by the way, the caramelized onion on top really makes this dish shine.
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