Lentil Rice Pilaf Recipes

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LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)



Lentil Rice Pilaf with Caramelized Onions (Mujadara) image

A warm and comforting lentil rice pilaf with caramelized onions. This pilaf is known as 'mujadara' in the middle east and is vegan-friendly and perfect as a side for holidays or weeknight dinners!

Provided by Marzia

Categories     30 Minute Meals

Time 55m

Number Of Ingredients 10

2/3 cup brown lentils, rinsed
1 cup basmati rice
6 tablespoons olive oil
2 medium onions, cut into 1/4 inch slices
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon of ground allspice
1 1/2 teaspoon ground cinnamon
1 teaspoon EACH: sugar AND salt

Steps:

  • prep the ingredients: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
  • onions: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once it's hot, add the onions and stir them around to coat with the oil. Set a timer for 20 minutes and cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a plate lined with a paper towel.
  • rice pilaf: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove. Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

LENTIL RICE PILAF



Lentil Rice Pilaf image

Make and share this Lentil Rice Pilaf recipe from Food.com.

Provided by PanNan

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup dried lentils
1 cup long grain rice
8 green beans, cut into 1/2 inch pieces
2 green onions with tops, sliced
1/3 cup minced carrot (1/2 medium)
1 medium shallot, minced
2 teaspoons minced ginger
1 tablespoon olive oil
1 teaspoon salt

Steps:

  • Bring lentils to a boil in a 2 qrt saucepan with 2 cups water.
  • Remove from heat and let stand 10 minutes.
  • Meanwhile, trim and discard ends from green beans; cut into 1/2" pieces.
  • Slice green onions.
  • Mince carrot, shallot and ginger.
  • Drain lentils and set aside.
  • Heat oil in 2 qt saucepan over medium heat.
  • Saute green onions, shallot and ginger in oil 2 minutes.
  • Stir in rice; saute 2 more minutes.
  • Add 2 1/4 cups water.
  • Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook 15 minutes, until rice is tender and liquid is absorbed.
  • Let stand 5 minutes off heat.
  • Stir in salt and serve while hot.

LENTIL-AND-RICE PILAF



Lentil-and-Rice Pilaf image

The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 6

2 tablespoons olive oil
2 thinly sliced onions
Coarse salt and ground pepper
1 1/2 cups brown lentils
1 cup long-grain rice
3 cups reduced-sodium canned vegetable broth

Steps:

  • In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
  • Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
  • Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

LENTIL PILAF



Lentil Pilaf image

Make and share this Lentil Pilaf recipe from Food.com.

Provided by Cypriot Cook

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups lentils, washed thoroughly
8 cups water
1 tablespoon salt
1/2 cup rice, washed thoroughly
1 cup onion, chopped
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup vinegar (balsamic perhaps) (optional)

Steps:

  • Clean the lentils with fresh cold water to avoid foaming when cooking.
  • Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
  • Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
  • After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
  • Add the half cup of rice. Cook for 10 mins at medium fire.
  • Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
  • After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
  • After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
  • Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
  • After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.

Nutrition Facts : Calories 305.6, Fat 18.5, SaturatedFat 2.5, Sodium 1175, Carbohydrate 28.7, Fiber 5.9, Sugar 2.3, Protein 7.3

LEBANESE LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil-and-Rice Pilaf with Blackened Onions image

Categories     Onion     Rice     Side     Sauté     Vegetarian     Yogurt     Ramadan     Spice     Lentil     Fall     Healthy     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
Plain yogurt
Chopped fresh mint

Steps:

  • Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
  • Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.

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