LEBANESE MUJADARA
Lentil rice with caramelised onions
Provided by Zaatar
Categories Main Course
Number Of Ingredients 8
Steps:
- In a wide non stick pan, add the sliced onions and the olive oil. Turn the heat high for the first 2-3 minutes then reduce to the lowest setting and caramalise for 35-40 minutes, sautéing every few minutes so as not to burn on one side.
- Soak the rice in water for around half an hour and set aside
- Wash the lentils and add to a pot along with the 5 cups of water
- Bring the lentils to the boil then reduce to medium heat while they cook
- After 20 minutes of the lentils cooking, check one and if it is nearly done, add the drained cup of rice
- Add the salt and spices, a quarter of the onions as well as any excess oil from the onions which should be nearly done by now.
- Cover the rice with a lid and cook for another 20 minutes on low. Taste and adjust the salt as necessary.
- Serve with salad or yoghurt.
LEBANESE MUJADARA
Lebanese mujadara is a hearty and satisfying dish that combines lentils and brown rice with caramelized onions, all seasoned with cumin and cinnamon.
Provided by Foodaciously
Categories Mains
Time 35m
Number Of Ingredients 8
Steps:
- In a skillet, heat one tablespoon of oil with one teaspoon of cumin and finely sliced onions. Cover and cook for 10 minutes.
- Then, remove the lid and let the onions carmelise for 10 more minutes while stirring.
- Meanwhile, heat the remaining oil and spices in a large pan. Add the lentils, rice, and sizzle until well coated.
- Then, pour in the stock and simmer for 25 minutes until the water has been absorbed.
- Stir in the caramelized onions and serve with fresh coriander.
Nutrition Facts : Calories 363 calories, Carbohydrate 61 calories, Fat 7 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 grams, Sugar 2 grams, UnsaturatedFat 6 grams
MUJADARA (LEBANESE LENTILS AND RICE)
An authentic Lebanese mujadara recipe of lentils and rice. This recipe is vegan and gluten free. An inexpensive meal to feed the whole family.
Provided by Janelle Hama
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Over high heat olive oil in pot and add finely sliced onion, fry until dark brown, set onion aside
- In the same pot, using same oil fry finely diced onion until lightly golden
- 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
Nutrition Facts : Calories 530 kcal, Carbohydrate 80 g, Protein 20 g, Fat 15 g, SaturatedFat 2 g, Sodium 672 mg, Fiber 20 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving
LEBANESE MUJADARA
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
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
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
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.
MUJADDARA ARABIC LENTIL RICE
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
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
LEBANESE LENTILS (MUJADARA)
I grew up eating this- usually every Friday, because my family doesn't eat meat on Fridays. Its so good, I personally consider it comfort food. Its healthy, simple, and full of fiber! I often eat leftovers in a sandwich with veggies. Goes well with olives, pita bread, raw onion, celery, carrots, lettuce.
Provided by Helen Ganim
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pan.
- add onions, and cook on medium high heat until they are brown- stir occasionally.
- stir in rice and lentils, mix in with onions.
- add water.
- add salt, mix contents.
- cover and simmer.
- This will take over an hour. The water will be absorbed into rice and lentils. Make sure they are soft. Sometimes you may need to add a little more water. Stir occasionally.
- Best if served in a shallow bowl, and let sit for 10 minutes or so. Enjoy warm or cold.
Nutrition Facts : Calories 274.2, Fat 5.8, SaturatedFat 0.9, Sodium 203.4, Carbohydrate 44.8, Fiber 11.2, Sugar 1.7, Protein 10.9
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