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 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
LEBANESE MUJADARA RECIPE
Lebanese Mujadara Recipe combines lentils with rice for a perfectly balanced protein dish. Seasoned with Middle Eastern flavors and topped with crispy fried onions, makes this a truly irresistible meal.
Provided by Edyta
Time 40m
Number Of Ingredients 10
Steps:
- Rinse the lentils and add to the boiling water for about 15 minutes until they are tender; drain;
- In a heavy pan heat up olive oil, add chopped onions and cook until translucent, 3-4 minutes;
- Add cumin and coriander, mix well;
- Add rice and lentils and coat with onion & spice mixture;
- Add cold water to cover the grains, season with salt and pepper;
- Cook for about 15 minutes until the water is absorbed and rice and lentils are soft;
- In the meantime heat up cooking oil, add sliced onion and fry until golden brown and crispy; take out of the pan and dry on paper towel;
- Once rice and lentils are cooked, turn off the heat, add cinnamon, cover and let stand for 10 minutes;
- Place the rice and lentils on a serving dish, top with fried onions and parsley; serve immediately.
Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 11 g, Fat 7 g, Sodium 7 mg, Fiber 11 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.
LEBANESE STYLE MUJADDARA RECIPE
Lebanese Style Mujaddara Recipe is an Arabic version of Khichdi which is a medley of lentil and rice preparation topped up with sautéed onions. It is a very famous dish in the Arab world, the word literally means "Pockmarked "resembling the lentil that is been used. The Arabs consume this dish during the Lent days, where the Jews used to consume twice in a week. They used wheat instead of rice for the preparation. Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch. If you are looking for more Sunday lunch recipes here are some: Broad Bean and Courgette Zucchini Pilaf (Pulao) Recipe Mango Phirni Recipe (North Indian Milk Pudding With Fresh Alphonso Mangoes) Vendakkai Puli Kuzhambi (Kerala Bhindi Curry) by Saransh Goila
Provided by Archana's Kitchen
Time 45m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- We begin making the Lebanese Style Mujaddara Recipe by parboiling the Masoor dal in a pressure cooker for about 2 whistle and let the pressure release naturally. Remove and keep it aside.
- Then in the same pressure cooker, heat oil and add the pound pepper and cinnamon sticks. Add the sliced onions and sauté till it is nice and brown.
- Add all the spice powders and sauté for 10 minutes, once done keep some aside for the garnish.
- Add the soaked rice and sauté for few more minutes, then transfer the par boiled dal,season it with salt and pepper. Add 2 cups of water and cook it for 2 whistle and simmer in low heat for 10 minutes.
- Once the pressure has released naturally, toss the rice with some olive oil and garnish it with sauteed onions that was kept aside and with chopped coriander leaves.
- Serve the Lebanese Style Mujaddara Recipe can be served as a one pot dish for a Sunday lunch.
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
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- 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. Slice the remaining onion into thin slices and sauté in the same pan with a tablespoon of oil on medium-low heat until deep golden brown and caramelized. Stir often to prevent the onions from burning.
- Wash the rice thoroughly and add to the lentils along with the sautéed onion. Season with salt and pepper and lower the heat all the way down to low. Cook for 10-15 minutes covered until all the water has been absorbed.
- Garnish the Mujadara with the caramelized onions and serve at room temperature with pita bread and a side salad.
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