Mdardara Recipe 45 Food

MDARDARA (LENTIL AND RICE PILAF)

Mdardara (lentil and Rice Pilaf) image

My stepmother is a North Lebanon native, and her version of this is a secret, but this recipe is just as good. It's nice and hearty, and good for toddlers and babies. Pureed, it's called Mjaddara, and the onions are still tender, and mixed in. From the Sahtain cookbook.

Provided by BigFatMomma

Categories Long Grain Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup red lentil, washed and drained (or brown)
1 cup rice
2 large onions, halved and thinly sliced
1/4 cup olive oil (not extra virgin)
5 cups water
salt and pepper

Steps:

Soak rice in hot water (not the 5 cups above--separate water) for 15 minutes, drain.
Stir fry onions in oil until golden brown, set aside to crisp and drain.
In the same pot, reserve 1 tbsp of the oil add water and lentils, and boil until lentils are tender, but still a little firm.
Add the rice, salt and pepper.
Bring to a boil again.
Lower the heat and simmer until the water is absorbed.
Serve hot or cold.

MUJADDARA ARABIC LENTIL RICE

Mujaddara Arabic Lentil Rice image

Enjoy a great tasting dish to share with family and friends. Special dish for vegetarians, and one of our favorite meals. Instead of placing the onion on top you can mix it along with the lentils and rice before serving. It makes a perfect meal with a fresh green salad. Also you can use 2 cups of vegetable broth instead of 2 cups of water to cook the lentils.

Provided by Osiris (Rodizer)

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup dry lentils, rinsed
2 cups water
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon garlic powder
¾ cup white rice, rinsed
¾ cup water
1 teaspoon salt
2 tablespoons olive oil
¼ cup vegetable oil
3 white onions, sliced into 1/4-inch rings

Steps:

Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.8 g, Fat 14.4 g, Fiber 12.2 g, Protein 11.6 g, SaturatedFat 2.2 g, Sodium 788.2 mg, Sugar 5.8 g

MJADRA - LENTILS AND RICE

Mjadra - Lentils and Rice image

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

Ingredients

8 cups water
1 cup rinsed lentils
1 cup uncooked rice (I use brown rice)
1 medium onion, julienned
1/4 cup olive oil
salt and pepper, to taste

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

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Mdardara Recipe 45 Food

MDARDARA (LENTIL AND RICE PILAF)

My stepmother is a North Lebanon native, and her version of this is a secret, but this recipe is just as good. It's nice and hearty, and good for toddlers and babies. Pureed, it's called Mjaddara, and the onions are still tender, and mixed in. From the Sahtain cookbook.

MUJADDARA ARABIC LENTIL RICE

MJADRA - LENTILS AND RICE

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