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)
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طريقة تحضير مجدرة الارز (مدردرة) Best Mujadara, Vegan lentils with rice recipe
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مقادير المدردرة (مجدرة ارز):
2 كوب (380 غرام) عدس حبة صغيرة
كوب وربع (238 غرام) ارز مصري
3 ليتر (13 كوب) ماء
1 ملعقة طعام و 1 ملعقة صغيرة ملح
1 ملعقة صغيرة كمون
2/3 كوب زيت زيتون
2 حبة كبيرة بصل (500 غرام او 1 باوند)
مقادير السلطة:
6 ورق خس عادي
3 حبة بندورة (500 غرام) او (1 باوند)
2 حبة خيار (250غرام) او (نصف باوند)
4 بصل اخضر
نصف باقة نعنع اخضر
2 فصوص ثوم مهروسين مع ربع ملعقة صغيرة ملح
1/4 كوب عصير الليمون الحامض
1/4 كوب زيت زيتون
1 ملعقة صغيرة ملح
Mudardara (Mujadara) ingredients:
2 cups (380 g) small lentils
1 1/4 cups (238 g) Egyptian or Calrose rice
3 liters (13 cups) water
1 tbsp + 1 tsp salt
1 tsp cumin
2/3 cup extra virgin olive oil
2 large onions (500 g) (1 pound)
Salad ingredients:
6 leaves romaine lettuce
3 medium tomatoes (500g) (1 pound)
2 cucumbers (250 g) (1/2 pound)
4 green onions
fresh mint (1/2 bunch)
2 cloves minced garlic + 1/4 tsp salt
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp salt
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Mujadara: the best lentils and rice combination
MUJADDARA (Lentils & Rice):
Mujadara is a comforting and delicious lentil and rice dish from the Middle East. It features lentils and rice boiled together and then flavored with warm spices, caramelized onions, and fresh herbs.
You’ll love our Mujaddara recipe because it’s easy to make with simple ingredients; it’s also packed with flavor, nourishing, and satisfying.
It’s excellent for a weeknight dinner and meal prep, as leftovers keep well in the fridge for days.
❤️ Nico & Louise
Mujadara
A simple but delicious Middle Eastern lentils and rice recipe, Mujadara comes together with only a few pantry staples. Naturally vegan, this recipe consists of lentils, rice, and perfectly caramelized onions served with a dollop of Greek yogurt. It’s excellent as a main or side dish or any meal of the day.
Full Recipe:
A classic Middle Eastern dish, this mujadara recipe is extremely easy to make. Mujadara is an Arabic word that means “pockmarked” as the rice looks pockmarked by the lentils. It’s a simple but delicious dish that is flavorful, rich, and comforting despite being made with budget-friendly pantry staples.
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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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The best Mujadara- middle eastern Rice & Lentils مجدرة
Middle eastern rice and lentils Mujadara so delicious and easy to make. It can be enjoyed with natural yogurt/ Greek yogurt.
Be sure to like ???????? and subscribe ❣️
#mujadara
مجدرة#
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!