Mujaddara Lentils And Rice
From jimrug1 16 years ago
- 30 minutes to make
- Serves 4
Another Staple for many Lebanese households. Very simple to make and very flavorful. Also served as a main course on Fridays during Lent. Traditionally served with Pickled Turnips or Fresh Cut Vegetables from the garden. Read more The key to this dish is timing the Lentils and Rice to be done at the same time. You may have to play with the cooking/soaking times of each. You are better off under cooking it than over cooking. Especially if you expect to reheat left overs. A dish by the same name is also made with Lentils and Burghul. Follow recipe below but substitute 2/3 cup coarse Burghul for the rice, cut Oil down to 3 Tbls. and Water down to 3 Cups. See less
Ingredients
- 1 Cup Brown or green lentils. Washed and picked through. shopping list
- 1 Cup long grain rice. Washed rand drained thoroughly. shopping list
- 3 1/2 cups water (Plus more as needed.) shopping list
- 1 Medium sweet onion chopped fine. shopping list
- 1 Medium sweet onion slivered into thin crescents shopping list
- 1/4 Cup plus 1 Tbls good olive oil shopping list
- 1 1/2 Tsp. salt and pepper to Taste. shopping list
How to make it
- Place Lentils in a Medium Sauce Pan. Cover with 3 1/2 cups water. Season water with salt & pepper. Bring to a boil, Cover, lower heat and simmer for 10 - 12 minutes or until el dente' .
- Stir in rice, and chopped onion (or garlic) into the simmering Lentils. Partially cover pan, lower heat and continue to simmer very slowly adding water as necessary to keep Lentils and Rice barely covered until both are just cooked through. (Approx. 15 - 20 minutes) Add a little water if mixture seems too dry.
- Heat reserved Oil plus 1 Tbls over medium high and cook slivered onions until dark brown and almost crisp. Remove Onion to a paper towel and drain. Reserve Oil.
- Pour the Onion infused Oil into the Lentil/Rice mixture reserving a little for garnish, and gently stir in. Adjust Salt & Pepper.
- To Serve: Pile Lentils and Rice on a platter or in a bowl. Top with crisp brown Onion and a drizzle of any Oil left in the skillet. Surround with Pickled Turnips and/or Fresh cut Veggies such as Cucumber, Green Peppers, Zucchini, Carrots and Radishes
- ** As a variation 6 - 8 Large cloves of chopped garlic can be substituted for the onion.
The Rating
Reviewed by 10 people-
I have everything to make this wonderful course, except the pickled turnips. Hmmm, not sure where I could get those... so I may have to try it without. As usual, you rock, Jim m'dear....a high 5 for you! Thanks for posting this.
lunasea
in Orlando loved it
-
Jim this Lebanese style Lentils And Rice Recipe is going to be a hit at my dinner table.
I even have the pickled turnips so this is a go for tonight. High Five from me
Michael
trigger
in loved it
-
I made this tonight.. it was so good! I did cheat a bit though by using canned lentils and instant brown rice. LOL... i know... bad, hey? But it turned out well! I added in a bit of cumin seed to the sauteed/caramelized onions too just for a bit of a...more
grumblebee
in victoria loved it
Reviews & Comments 14
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was just okay "
" It was excellent "