LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Provided by Cookie and Kate
Categories Main Dish
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg
ADAS POLO - PERSIAN RICE WITH LENTILS
A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish.
Provided by Barbell Bunny
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
- In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
- Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
- In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
- Add a layer of rice.
- Add a layer of lentil-raisin mixture.
- Continue layering, ending with a final layer of rice.
- Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
- Drizzle melted butter and saffron water over your rice.
- Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
- Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
- Serve.
Nutrition Facts : Calories 747.5, Fat 14.9, SaturatedFat 8, Cholesterol 30.5, Sodium 702.8, Carbohydrate 141.8, Fiber 14.2, Sugar 37.3, Protein 17.3
GREEN LENTILS AND RICE ASSYRIAN STYLE
In Assyrian, we call this dish "jadarah"! Lentils and rice have come a long way. We see these types of dishes more often! I hope you enjoy this great and easy recipe of "jadarah"!
Provided by sharon younan
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
- Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
- Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 34.6 g, Fat 7.3 g, Fiber 7.8 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 222.1 mg, Sugar 1.3 g
ADAS POLOW (PERSIAN RICE AND LENTILS)
It is an Iranian food.
Provided by xxxx
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- Place the rice in a bowl, and cover with water. Soak the rice for about 3 hours, and drain off the water. Bring the rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is partially cooked, about 10 minutes. Drain the liquid from the rice, and set the rice aside.
- Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in the lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry the onions, stirring frequently, until golden brown, about 20 minutes. Set the onions aside. Dissolve the saffron in 1/3 cup of hot water, and set aside.
- In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half the rice to cover the bottom of the pot. Top the rice with the lentils, and cover the lentils with the remaining rice. Reduce heat to low, cover the pot, and cook until the rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour the saffron water over the rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
- To serve, spoon the polow into a serving dish, and peel off and place pieces of the crusty rice layer on top of the polow. Decorate the polow with dates, raisins, and fried onions.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 100.4 g, Fat 7.9 g, Fiber 17.7 g, Protein 17.7 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 20.5 g
RICE WITH LENTILS AND DATES
Make and share this Rice With Lentils and Dates recipe from Food.com.
Provided by pattikay in L.A.
Categories Rice
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- wash and drain rice.
- heat 2 T butter and fry the onion till golden; add the meat and sauté stirring and turning the pieces till browned all over. Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed.
- boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain.
- now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice.
- Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice.
- spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using.
- Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left.
- Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes.
Nutrition Facts : Calories 676.5, Fat 29.2, SaturatedFat 13.5, Cholesterol 80.7, Sodium 174.3, Carbohydrate 85.9, Fiber 8.5, Sugar 25, Protein 21.6
WILD RICE WITH FRENCH GREEN LENTILS
Categories Bean Rice Side Sauté Bacon Lentil Carrot Winter Clove Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Bring 2 1/2 cups water and 1 teaspoon salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.
- Meanwhile, insert cloves into onion. Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté until beginning to brown, about 10 minutes. Add pancetta and sauté until crisp, about 5 minutes. Add lentils; stir 1 minute. Add 1 3/4 cups water, 1/2 teaspoon salt, and bay leaf; bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 35 minutes. Remove from heat (some liquid may remain in pan). Discard onion, carrot, celery, and bay leaf. Stir rice into lentil mixture. (Can be made 1 day ahead. Cover and chill.)
- Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes. Stir in parsley. Season to taste with salt and pepper and serve.
- *Available at some supermarkets and at specialty foods stores.
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