Middle Eastern Barley Lentil Rice Casserole Food

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
• In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
• Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
• Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
• If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
• Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

LEBANESE MUJADARA

Steps:

• Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.
• Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
• In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.
• In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.
• Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE

Steps:

• Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
• Add onion and garlic; cook& stir 2 min.
• Stir in cinnamon, sugar, and 4 c water.
• Add lentils and barley.
• Bring to boil on med heat; reduce heat to low.
• Cover and simmer gently for 20 min.
• Add rice, apricots, raisins, and mint; stir.
• Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
• Season to taste with pepper.

MIDDLE EASTERN RICE AND LENTILS

Steps:

• In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
• Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
• Cook until rice and lentils are almost tender, about 10 to 15 minutes.
• Stir in the bell pepper and peas.
• Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
• Let stand 5 minutes before serving.
• I sometimes use this rice to make stuffed peppers.
• I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
• I also use leftover rice to make veggie burgers.
• Enjoy!
• For Vegetarian/Vegan do not use chicken broth.

EASY CHEESY LENTIL & RICE CASSEROLE

Steps:

• Use a big pot and cook onion in margarine until soft.
• In a bowl, stir together bouillon and hot water.
• Add lentils, rice, bouillon-water mixture and cold water.
• Bring to a boil.
• Lower heat, cover and simmer 25 minutes, stirring occasionally.
• Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
• Cool on rack.
• After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
• Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
• Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
• Sprinkle remaining 1/2 cup of shredded cheese over top.
• Crunch up the cooled fried bread with a knife and sprinkle over casserole.
• Sprinkle parmesan over casserole.
• Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
• Let cool slightly before serving.

MIDDLE EASTERN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so).
• Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
• Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
• Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
• When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
• Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
• Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
• Bake at 375 for 20-25 minutes.