Mjadra Lentils And Rice Food

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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

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 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.

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

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

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

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

MUJADARRA (LENTILS WITH RICE)



Mujadarra (Lentils with Rice) image

I was introduced to this Middle Eastern dish by one of my best friends, who is Palestinian. His mother made this once a week at her deli and after trying it once I had a standing order to save me a plate every week. This is so healthy and delicious, and it's so simple to make. After she retired and closed her deli I had to search through several recipes and make my adjustments to get it to my liking. It has become a staple in my home.

Provided by Deena K Boyd

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 8

Number Of Ingredients 10

14 ounces dry brown lentils
2 carrots, grated
3 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, crushed, or more to taste
2 tablespoons water, or more as needed
1 ½ teaspoons ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon yellow curry powder
4 cups cooked brown rice, or as needed

Steps:

  • Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
  • Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
  • Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 57.2 g, Fat 6.6 g, Fiber 18 g, Protein 16 g, SaturatedFat 1 g, Sodium 22.5 mg, Sugar 3.4 g

MAJADRA



Majadra image

I wanted to make Majadra, just like my kids get for lunch at their Israeli schools. Majadra is basically a combination of lentils and rice. Sounds simple, but if it isn't done right children will somehow know the difference. This is how I use what a site called IsraeliKitchen.com had to offer. The recipe basically involves preparing the lentils and rice separately (but in that special, correct way) and then mixing them together.

Provided by AbbaGav

Categories     Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups white rice
2 tablespoons olive oil
3 cups water, boiling
2 garlic cloves, crushed
1 1/2 teaspoons salt
3/4 cup brown lentils
1 bay leaf
2 cups water
2 tablespoons olive oil
2 onions
1 teaspoon cumin
1/4 teaspoon ground cinnamon
salt, pepper to taste

Steps:

  • Rinse the rice and drain it.
  • Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
  • When rice is transparent, or after a minute or two, add the garlic. Stir half a minute and add salt and then the 3 cups of boiling water.
  • Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
  • Set aside the rice.
  • Pick over the lentils and rinse. Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes. You can add more water if they are drying out but need more time to cook. When they are done, drain if there is any leftover water.
  • Add salt to flavor the lentils when they are done and remove the bay leaf. Set aside. (You can probably do the rice and lentils mostly at the same time).
  • Slice the onions very thin.
  • Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
  • Add the cumin, cinnamon, salt and pepper to the onions.
  • Now combine: fluff the rice with a fork. Add the lentils and stir. Stir in some of the onions and perhaps leave some to go on the top.

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

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Add rice and 2 tsp. Diamond Crystal or 1¼ tsp. Morton salt and stir to coat the rice in the spices, about 30 seconds. Pour in 1½ cups water and bring to a …
From bonappetit.com


MEJADRA (MIDDLE-EASTERN RICE AND LENTILS) | FAMILY-FRIENDS …
Remove from the pan and set aside. Return the pan to a low heat, add the remaining tbsp of oil, and fry the spices for 1-2 minutes until fragrant, taking care not to let them burn. Add the cooked lentils and the rice, and 250ml (1 cup + 2 tbsp) water. Cover with a tight fitting lid and simmer for 20 minutes. Remove from the heat.
From family-friends-food.com


LEBANESE LENTIL AND RICE - MONKEY AND ME KITCHEN ADVENTURES
Increase the heat to a boil, then lower to a simmer. Add the garlic powder, sea salt, pepper, minced dried onion, and Seven Spices. Add the lentils and cook uncovered for 15 minutes. See recipe notes – cooking times vary by lentils used. After 15 minutes, then add the rice and simmer covered for another 15 minutes.
From monkeyandmekitchenadventures.com


MUJADARA RECIPE (AUTHENTIC LEBANESE LENTIL AND RICE)
Add lentils and salt. Submerge in water (covering lentils at least 1cm above), cook on med-high heat until lentils are par boiled. Add rice and bring to the boil, reduce heat to low and allow contents to cook, stirring no more than three times. This should take around 15 minutes. Serve topped with caramelised onion.
From plantbasedfolk.com


MUJADDARA: SPICED LENTILS, RICE AND ONIONS - THE WANDERLUST KITCHEN
Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside. Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings.
From thewanderlustkitchen.com


LEBANESE LENTILS WITH RICE (MUJADARA) - SIMPLY LEBANESE
Instructions. Boil the lentils in the 4 cups of water for 10 minutes on medium heat. 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.
From simplyleb.com


MJADRA (LENTILS & RICE WITH FRIED ONIONS) - JANINE'S RECIPES
Ingredients. 1 1/2 large red onions; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 cup green or brown lentils, picked over and rinsed; 3 1/2 cups chicken broth or water
From janinesrecipes.com


MJADRA PATTIES (RICE AND LENTILS) | RECIPE - KOSHER
Submitted by Rachel Yazdi I had some leftover mjadra and I knew the family had enough after dinner and lunch. I needed to repurpose this so as not to throw it out. I decided to make it into patties. My family loved it! We made sandwiches with …
From kosher.com


ISRAELI RICE WITH LENTILS (MUJADARA) - JAMIE GELLER
Add garlic and cumin and continue cooking for 1 to 2 minutes to soften garlic. Simmer rice in 3 cups of water, for 15 minutes, until the level of water is even with the level of rice. Add lentils and drained chickpeas to rice. Remove from heat, cover and steam rice mixture for 10 minutes. Taste and adjust seasoning.
From jamiegeller.com


LENTILS WITH RICE AND CARAMELIZED ONIONS - MUJADARA | MYFOODISTRY
Take a small pot, put the lentils in and add cold water – twice the amount of water it takes to cover the lentils. Bring them to a boil and let them simmer for 5 minutes. Lower the fire and add the diced onion and the bay leaf. Let it simmer for another 5 to 10 minutes or until the lentils are cooked but still holding.
From myfoodistry.ca


MUJADDARA | MUJADARA | MUJADRA - THE LEBANESE VEGAN LENTIL DISH
Salt and pepper. Put chopped onions and crushed garlic in pot or pan, add salt and pepper and stir-fry until light golden. Set aside. Wash rice and lentils and pour into a pot with onions and garlic mix. Add water. For each cup of rice and lentil, 2 and a half cups of water approximately. . Bring to a boil and leave simmering on medium heat ...
From nomaallim.com


RICE WITH LENTILS AND ONIONS BEST RECIPES
Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain. Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about ...
From findrecipes.info


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