One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Salad with Peeled Wheat and Shrimps by foodNezz
A traditional peeled wheat recipe from Greece made with a different mood! You will be amazed at how good the combination of peeled wheat and shrimps tastes.
Disclaimer: It is very important to know that you need to prepare a day ahead for this salad. You will need to boil the hard peeled wheat the previous day for half an hour and then cover it in a towel and put it in the freeze for a night. If you don’t do that you are putting yourself in grave danger.
It goes without saying that if you are allergic to any of the ingredients, please don’t try this salad.
We will show you how to the base salad mix, how to prepare tasty shrimps, and the combination of them all.
Pro tips: Prepare the day before the pealed wheat and use it only then. Roasted sesame seeds will give the dish a different taste so try it out.
Try it out if you are looking for something completely different.
Recipe ingredients:
Good appetite and lover for cooking, Preparation time: 1 day ahead for the wheat and 40-70 minutes
Mix preparation:
1k of boiled hard peeled wheat, 100gr walnuts, 100gr roasted almonds, 50gr pine nuts, 80gr brown raisins, 80gr blond raisins, 80gr roasted sesame seeds, balsamic syrup, Syrup de agave, salt, olive oil, cinnamon, nutmeg, mahlep, 500gr shrimps, 2-3tbs sweet chili sauce
Enjoy and share the joy!
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How To Make OATMEAL PORRIDGE WITH BULGAR WHEAT | BREAKFAST LIVE RECIPE
This morning the wife decided to step out of the box with this delicious combination porridge! Here we have Bulgar Wheat mixed with Oatmeal for a very healthy and nutritious Breakfast. There's endless possibilities available to you once you decide to turn your hands and make fashion!
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Martha Stewart Teaches You How to Cook With Healthy Grains | Martha's Cooking School S2E10 Grains
By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches the different cooking methods. You’ll be inspired to prepare her recipes — which can be tossed together in no time — for breakfast, lunch, or dinner.
#HowTo #Grains #Cooking #Recipe #MarthaStewart
00:00 Introduction
00:50 Grains Glossary
03:48 Bulgur
08:10 Quinoa
11:44 Polenta
17:39 Farro
Full Recipes:
Breakfast Quinoa -
Tabbouleh -
Farro Salad -
Sauteed Polenta with Roasted Tomatoes -
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Martha Stewart Teaches You How to Cook With Healthy Grains | Martha's Cooking School S2E10 Grains
Crunchy Bulgur Bowls Recipe #PlantBased #HealthyEating #NutrientrichFoods
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Moroccan Bulgar Bowl With Savoury Orange Dressing Recipe
This delightful dish features a harmonious blend of flavors and textures. The Savory Orange Dressing combines sweet orange, nutty tahini, and tangy apple cider vinegar. It's paired with fragrant bulgur wheat, veggies, and topped with crunchy pistachios and refreshing mint, creating a satisfying and nourishing plant-based meal.
YIELDS: 2 Servings
PREP TIME: 20 mins
TOTAL TIME: 20 mins
Ingredients:
Bulgar Preparation:
1 cup organic bulgur, dry, fine or medium grind
2 ½ cups vegetable broth (unsalted, preferably homemade)
1 tsp ground cumin
A dash of ground cinnamon
½ tsp onion powder
¼ tsp salt (optional)
1 tsp organic lemon zest (zest before squeezing the juice)
1 tbsp lemon juice (freshly squeezed)
Dressing:
1 medium orange, sweet variety, peeled
1 tbsp tahini
1 tbsp organic apple cider vinegar
¼ tsp salt (optional)
¼ cup cilantro (optional, roughly chopped)
Water (as needed)
Bowl Ingredients:
1 cup organic spinach (chopped)
1 cup organic corn (frozen, thawed)
1 cup Moroccan Spiced Chickpeas (link in directions, or plain cooked chickpeas)
¼ cup red onion (finely diced)
¼ cup cranberries (unsulfured)
2 tbsp mint or parsley (minced)
2 tbsp pistachios (optional, chopped, +2 Tbsps.' as needed)
Instructions:
1. Cook the bulgur: Add the bulgur, vegetable broth, cumin, cinnamon, onion powder, salt (if using), and lemon zest to a stovetop pot. Bring to a boil, then simmer, cover, and cook for approximately 10 minutes until the bulgur is tender and most of the liquid is absorbed.
2. Make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
3. Prepare your spinach: If you’d like your spinach slightly cooked, add it to a colander. Once the bulgur is finished cooking, transfer it to the spinach in the colander (just in case there is liquid left with your bulgur) and stir until the spinach is tender.
4. Assemble your bowl: Divide the bulgur and spinach between two bowls as well as the corn, chickpeas, and red onion.
5. Drizzle the desired amount of dressing on top of each bowl.
6. Top with cranberries, mint, and pistachios, if using.
Chef's Tips and Substitutions:
1. Instead of Moroccan Chickpeas, use plain cooked chickpeas.
2. Use orange zest and juice instead of lemon for the bulgur.
3. Substitute cilantro with mint or parsley.
4. Replace cranberries with raisins.
5. Use yellow or white onion instead of red.
6. For nut-free, use sunflower or pumpkin seeds instead of pistachios.
7. For gluten-free, use quinoa or millet instead of bulgur wheat.
8. Preparation and Storage:
Make the bulgur, dressing, and Moroccan Chickpeas ahead of time for convenience.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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