Yemenite Rice Food

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

Lentils and Rice with Fried Onions (Mujadarrah) image

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

Provided by Melissa Mueller

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

Steps:

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g

YEMENITE RICE

Yemenite Rice image

Make and share this Yemenite Rice recipe from Food.com.

Provided by Devora

Categories Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons oil
1 onion, chopped
4 garlic cloves
2 1/2 teaspoons cumin
1 teaspoon turmeric
1/2 teaspoon black pepper
salt
2 cups long-grain white rice
4 cups chicken stock or 4 cups water
3 tablespoons fresh cilantro

Steps:

Heat oil and onion on medium heat until onion is transparent.
Stir in garlic and spices for 1 minute to coat the onion.
Add the uncooked rice and stir for 3 minutes until coated with spices.
Add the stock and bring to a boil.
Lower heat and simmer covered for 18-20 minutes.
Remove, let stand covered for 10 minutes.
Garnish with the cilantro.

Nutrition Facts : Calories 537.4, Fat 14.1, SaturatedFat 2.3, Cholesterol 7.2, Sodium 352.2, Carbohydrate 87.1, Fiber 2.1, Sugar 5.2, Protein 13.5

YEMENITE HIGH HOLY DAY SOUP

Yemenite High Holy Day Soup image

Provided by Joan Nathan

Categories Soup/Stew Beef Chicken Garlic Onion Potato Tomato Kid-Friendly High Fiber Wheat/Gluten-Free Rosh Hashanah/Yom Kippur Celery Leek Zucchini Fall Kosher Small Plates

Yield Serves 10 to 12

Number Of Ingredients 20

Ingredients

3 celery stalks, cut into 2-inch pieces
1 medium zucchini, peeled and cubed
3 carrots, cut into 3-inch pieces
1 large tomato, almost quartered but not cut apart at bottom
3 potatoes, peeled and diced, kept in cold water
3 pounds beef shoulder, ribs, or stew meat (fat removed)
3 pieces (about 2 pounds) marrow bones
1 3-pound chicken, cleaned and quartered
Up to 5 quarts water
10-12 cloves garlic, unpeeled
9 small white onions
1 large white turnip, quartered but unpeeled
4 leeks or 8 green onions, coarsely cut
1 small bunch fresh parsley or fresh coriander, woody stems trimmed away
Salt to taste
1 tablespoon hawayij (Yemenite spices), or to taste
Equipment
Storage cups for refrigerating
Covered soup kettle
Large slotted spoon

Steps:

Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.
Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.
Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.
Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
Adult: Remove the garlic cloves. Adjust the seasonings.
Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.

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