Lentil Rice Medley Recipes

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)

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.

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

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!

SPROUTED BROWN RICE AND LENTIL MEDLEY

Steps:

• Place the rice and lentils in separate jars.
• Cover each with water, add one tbsp apple cider vinegar, stir and affix a cloth or coffee filter to the jars.
• Allow to sit in a warm place for 24 hours.
• Strain the liquid off of each, rinse and strain again.
• Cover and tilt the jars upside down in a bowl to drain.
• Allow to sit another 24 hours in a warm place.
• If sprouts have not appeared, rinse, strain and allow to sit longer.
• Once sprouts have appeared, refrigerate until ready to use.
• Place the rice in a medium pot with 2 cups beef stock or broth.
• Bring to a boil over high heat.
• Reduce heat, cover with a lid and simmer for 30 minutes
• Remove from heat and keep covered for 10 minutes.
• Place lentils in a medium pot and cover with 2 cups water.
• Bring to a boil over high heat.
• Reduce heat and simmer, uncovered for 20 minutes.
• Strain water off and set aside.
• In a large, deep skillet, heat 2 tbsp olive oil over med/high heat.
• Add the onions, garlic and salt.
• Saute until soft.
• Add the sage, rosemary, thyme and mushrooms.
• Cook until the mushrooms have released their liquid.
• Add the kale and saute one minute or until wilted.
• Add the rice and lentils.
• Heat through.
• Season with salt and freshly ground black pepper to taste.
• Serve hot.

LENTIL RICE MEDLEY

Steps:

• In a large nonstick skillet coated with cooking spray, saute onion and garlic in oil for 1 minute. Add carrots; cook 2 minutes longer. Add lentils and rice; cook and stir for 2 minutes. Stir in the water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in broccoli and zucchini; return to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until lentils and rice are tender, stirring occasionally. Stir in tomato sauce and tomato; heat through.

SWEET RICE AND LENTIL MANGO MEDLEY

Steps:

• Add the water and rice in a large saucepan. Put heat on high and allow to boil.
• While waiting for the water to heat up, dice the mangos, preferably skinning them first with a knife or a potato peeler. Cut along pit to get the large chunks off and continue to dice.
• Once rice gets boiling turn heat down to low, allowing it to simmer.
• Once rice is about done, or has just a little moisture left, add can of lentils (draining most of the fluid) and mango. Add milk and brown sugar, stirring into the mixture.
• Let simmer for another few minutes or until the mango has combined its flavor with the rice and lentils, and the water/milk has been taken up by the rice.

LENTIL AND BROWN RICE SOUP

Steps:

• In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

MIMI'S LENTIL MEDLEY

Steps:

• Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water., Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES

Steps:

• Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
• While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
• Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE

Steps:

• Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
• Add onion and garlic; cook& stir 2 min.
• Stir in cinnamon, sugar, and 4 c water.
• Add lentils and barley.
• Bring to boil on med heat; reduce heat to low.
• Cover and simmer gently for 20 min.
• Add rice, apricots, raisins, and mint; stir.
• Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
• Season to taste with pepper.