MJEDDRAH (LEBANESE LENTIL RICE)
This recipe is commonly believed to be the "mess of pottage" for which Esau sold Jacob his birthright. Yes, it is traditional to have the salad on top.
Provided by Member 610488
Categories One Dish Meal
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
- In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
- Stir in water and lentils. Cover and cook on high 6-8 hours.
- When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.
Nutrition Facts : Calories 227.8, Fat 6.8, SaturatedFat 1, Sodium 22.2, Carbohydrate 36.1, Fiber 5.2, Sugar 3.1, Protein 6.4
MJADRA - LENTILS AND RICE
This is a typical Middle Eastern recipe given to me by my niece. Her in-laws, who are from the Middle East, gave this recipe to her and it has become a staple in their home. I think it's fantastic, too. It could work as a vegetarian main dish, a side dish or lunch. It is traditionally served with a salad made of the following: chopped lettuce, chopped tomato, chopped green pepper, lemon juice and salt. I like to mix the mjadra right in with the salad. Yum!
Provided by LifeIsGood
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and lentils and boil for 10 minutes.
- Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
- Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
- Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
- Simmer this mixture for about another 5 minutes.
- Eat as is or serve with a salad (as described in the intro.).
Nutrition Facts : Calories 363.3, Fat 14, SaturatedFat 2, Sodium 17.1, Carbohydrate 51.2, Fiber 5.1, Sugar 2.1, Protein 8
LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS
These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein.
Provided by Jubes
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
- Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.
- Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.
- With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized.
- Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.
- To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.
- For vegetarian do not use chicken stock.
Nutrition Facts : Calories 404.7, Fat 19, SaturatedFat 2.7, Sodium 6.3, Carbohydrate 51.1, Fiber 6.1, Sugar 1.6, Protein 10.9
LEBANESE LENTILS (MUJADARA)
I grew up eating this- usually every Friday, because my family doesn't eat meat on Fridays. Its so good, I personally consider it comfort food. Its healthy, simple, and full of fiber! I often eat leftovers in a sandwich with veggies. Goes well with olives, pita bread, raw onion, celery, carrots, lettuce.
Provided by Helen Ganim
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pan.
- add onions, and cook on medium high heat until they are brown- stir occasionally.
- stir in rice and lentils, mix in with onions.
- add water.
- add salt, mix contents.
- cover and simmer.
- This will take over an hour. The water will be absorbed into rice and lentils. Make sure they are soft. Sometimes you may need to add a little more water. Stir occasionally.
- Best if served in a shallow bowl, and let sit for 10 minutes or so. Enjoy warm or cold.
Nutrition Facts : Calories 274.2, Fat 5.8, SaturatedFat 0.9, Sodium 203.4, Carbohydrate 44.8, Fiber 11.2, Sugar 1.7, Protein 10.9
M'JADRAH -- LEBANESE RICE AND LENTILS
A 'dish of the poor' from my Lebanese cookbook. Good eaten with fried fish or served cold the next day with fried steak or leftover fish. You can also make it into a salad by adding olive oil and lemon juice.
Provided by Sackville
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms.
- Drain or squeeze dry with your hands.
- Also sift through the lentils and remove any stones or foreign matter.
- Wash, put in a pot with the water and bring to a boil.
- Add the salt, cover and simmer for about 35 minutes until partly cooked.
- Add the rice, re-cover and simmer for another 15 minutes.
- Meanwhile, heat the oil in a pan and brown the onion rings.
- Stir into the rice andlentils.
- The dish should not be dry but the rice shouldn't be mushy either.
- It's better a little underdone than overcooked.
Nutrition Facts : Calories 353.7, Fat 2.9, SaturatedFat 0.5, Sodium 202, Carbohydrate 70.9, Fiber 7, Sugar 3.6, Protein 9.7
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