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.
LEBANESE MUJADARA RECIPE
Lebanese Mujadara Recipe combines lentils with rice for a perfectly balanced protein dish. Seasoned with Middle Eastern flavors and topped with crispy fried onions, makes this a truly irresistible meal.
Provided by Edyta
Time 40m
Number Of Ingredients 10
Steps:
- Rinse the lentils and add to the boiling water for about 15 minutes until they are tender; drain;
- In a heavy pan heat up olive oil, add chopped onions and cook until translucent, 3-4 minutes;
- Add cumin and coriander, mix well;
- Add rice and lentils and coat with onion & spice mixture;
- Add cold water to cover the grains, season with salt and pepper;
- Cook for about 15 minutes until the water is absorbed and rice and lentils are soft;
- In the meantime heat up cooking oil, add sliced onion and fry until golden brown and crispy; take out of the pan and dry on paper towel;
- Once rice and lentils are cooked, turn off the heat, add cinnamon, cover and let stand for 10 minutes;
- Place the rice and lentils on a serving dish, top with fried onions and parsley; serve immediately.
Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 11 g, Fat 7 g, Sodium 7 mg, Fiber 11 g, Sugar 3 g, ServingSize 1 serving
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
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 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
More about "lebanese mjadra lentil rice lettuce cups food"
LEBANESE LENTILS WITH RICE (MUJADARA) - SIMPLY LEBANESE
From simplyleb.com
4.6/5 (8)Category Main CourseCuisine LebaneseTotal Time 40 mins
- While the lentils are cooking, dice the first onion and sauté in a small pan with 1 tablespoon of olive oil until translucent. Add the cumin and sauté for 1 more minute, set aside. Slice the remaining onion into thin slices and sauté in the same pan with a tablespoon of oil on medium-low heat until deep golden brown and caramelized. Stir often to prevent the onions from burning.
- Wash the rice thoroughly and add to the lentils along with the sautéed onion. Season with salt and pepper and lower the heat all the way down to low. Cook for 10-15 minutes covered until all the water has been absorbed.
- Garnish the Mujadara with the caramelized onions and serve at room temperature with pita bread and a side salad.
MJADRA: TRADITIONAL LEBANESE LENTILS AND RICE [VEGAN]
From onegreenplanet.org
LEBANESE LENTIL AND RICE - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
MUJADARA {LEBANESE LENTILS AND RICE RECIPE}
From feelgoodfoodie.net
LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA) - THE …
From thelemonbowl.com
RICE AND LENTILS (MJADRA) - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
AUTHENTIC MUJADARA (LENTILS AND RICE WITH CRISPY ONIONS)
From themediterraneandish.com
LEBANESE RICE AND LENTILS (MUJADDARA) - DELICIOUS.
From deliciousmagazine.co.uk
MDARDARA LEBANESE CARAMELIZED ONION LENTIL RICE RECIPE
From dobbernationloves.com
LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS RECIPE - FOOD.COM
From pinterest.com
LEBANESE LENTILS AND RICE RECIPE (MUJADARET ROZ)
From tastegreatfoodie.com
MUJADARA (LEBANESE LENTILS AND RICE) - VEGAN COCOTTE
From vegancocotte.com
LEBANESE MJADRA LENTIL RICE LETTUCE CUPS RECIPE - WEBETUTORIAL
From webetutorial.com
LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS RECIPE - FOOD.COM
From pinterest.co.uk
MUJADARA RECIPE (AUTHENTIC LEBANESE LENTIL AND RICE)
From plantbasedfolk.com
LEBANESE LENTILS MUJADARA RECIPE - VEGAN LENTILS WITH RICE
From mamaslebanesekitchen.com
LEBANESE LENTILS & RICE (MJADRA) RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
MUJADDARA | MUJADARA | MUJADRA - THE LEBANESE VEGAN LENTIL DISH
From nomaallim.com
MUJADRA | LEBANESE LENTILS AND RICE RECIPE | EPERSIANFOOD
From epersianfood.com
LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS RECIPE - FOOD.COM
From pinterest.ca
MUJADARA - LEBANESE LENTILS AND RICE | VEGAN.IO
From vegan.io
LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS
From ivu.org
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
MUJADARA RECIPE - HOW TO MAKE LEBANESE RICE, LENTILS ... - KITCHN
From thekitchn.com
MUJADRA (LEBANESE LENTILS AND RICE) #SUNDAYSUPPER
From catholicfoodie.com
LEBANESE RECIPES, MJADRA, MJUDRA, LENTIL RICE PILAF, BOIL LENTILS ...
From discoverlebanon.com
MUJADARA | LEBANESE LENTILS AND RICE - ELAVEGAN | RECIPES
From elavegan.com
MUJADDARA: LEBANESE LENTILS AND RICE - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
LEBANESE FOOD: DECEMBER 2016
From aboutlebanesefood.blogspot.com
FOODCOMBO
M'JUDERAH (LEBANESE RICE AND LENTILS) RECIPE - FOOD NEWS
From foodnewsnews.com
LENTILS RICE WITH CRISPY ONIONS - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
MUJADARA: LEBANESE RECIPE FOR LENTILS WITH RICE - UTOPIA
From utopia.org
MUJADARA RECIPE (LEBANESE RICE) - A SPICY PERSPECTIVE
From aspicyperspective.com
MUJADARA {ONE POT LEBANESE LENTILS AND RICE RECIPE ... - AMIRA'S …
From amiraspantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search