Mjadra Lentils And Rice Food

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LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

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.

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS



Mujadara: Lentils and Rice with Crispy Onions image

Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 11

1 cup black lentils, (sorted and rinsed)
4 cups water, (divided)
1/4 cup Extra virgin olive oil,
2 large yellow onions, (diced (4 cups))
1 teaspoon kosher salt (more to taste)
1 cup long-grain white rice, (soaked in water for 10-15 minutes and then drained)
black pepper
1/2 to 1 teaspoon cumin
Parsley, (for garnish)
extra virgin olive oil
1 large yellow onion cut in very thin rings

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.

Nutrition Facts : Calories 207.4 kcal, Sugar 1.6 g, Sodium 398.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, Carbohydrate 28.2 g, Fiber 1 g, Protein 2.6 g, UnsaturatedFat 6.7 g, ServingSize 1 serving

LEBANESE MUJADARA



Lebanese Mujadara image

Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. You only need three ingredients to make this simple vegan, protein-rich meal

Provided by Yumna Jawad

Categories     Entree

Time 1h10m

Number Of Ingredients 6

2.5 cups green or brown lentils
1 cup rice
1 teaspoon salt
4 tablespoons olive oil (divided)
6 onions (5 chopped, and 1 sliced)
1 teaspoon cumin

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,

Nutrition Facts : Calories 312 kcal, Carbohydrate 47 g, Protein 13 g, Fat 7 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving

WHOLE RICE AND LENTILS (MAJADARA)



Whole Rice and Lentils (Majadara) image

One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.

Provided by shari p.

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

¼ cup olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger root
1 cup brown rice
1 cup green lentils
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
2 ½ cups water

Steps:

  • Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
  • Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g

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

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

EASY ONE POT LENTILS AND RICE



Easy One Pot Lentils and Rice image

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!

Provided by cicict1976

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup dry green lentils
6 1/2 cups water
4 -5 garlic cloves
1 -2 bay leaf
1/2 tablespoon cumin seed
1 pinch cinnamon
2 cups basmati rice
1/2-1 tablespoon kosher salt
1 tablespoon olive oil

Steps:

  • Cover the lentils with the water.
  • Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
  • Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
  • Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
  • Add the rice, salt and olive oil, and bring back to a boil.
  • Stir, cover pot, reduce heat to low, and cook for 15 minutes.
  • Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
  • Enjoy!

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

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

LEBANESE MJADRA - LENTIL & RICE LETTUCE CUPS



Lebanese Mjadra - Lentil & Rice Lettuce Cups image

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

1 cup red lentils or 1 cup brown lentils
1/2 cup olive oil
2 medium onions, finely sliced
1 cup long grain rice
1 cup vegetable stock or 1 cup chicken stock
iceburg lettuce cup
2 lemons, cut into wedges

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

M'JADRAH -- LEBANESE RICE AND LENTILS



M'jadrah -- Lebanese Rice and Lentils image

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

400 g long-grain rice
100 g large brown lentils
500 ml water
1/2 teaspoon salt
1 tablespoon oil
3 -4 large onions, thinly sliced into rings

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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