Middle Eastern Rice And Lentils Mujadara Recipes

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MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)



Mujadara (Lentils and Rice with Caramelized Onions) image

Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.

Provided by Cookie and Kate

Categories     Main Dish

Time 1h

Number Of Ingredients 14

4 medium cloves garlic, smashed and peeled
2 bay leaves
1 tablespoon ground cumin
1 3/4 teaspoons fine sea salt, divided
Freshly ground black pepper
5 cups water
1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
1/3 cup extra-virgin olive oil
2 medium-to-large yellow onions, halved and thinly sliced
1/2 cup thinly sliced green onions (from 1 bunch), divided
1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
Plain whole-milk or Greek yogurt, for serving
Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha

Steps:

  • In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
  • Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
  • Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
  • Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
  • Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
  • Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
  • When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
  • Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
  • Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg

LEBANESE MUJADARA



Lebanese Mujadara image

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

2.5 cups green or brown lentils
1 cup rice
1 teaspoon salt
4 tablespoons olive oil (divided)
6 onions (5 chopped, and 1 sliced)
1 teaspoon cumin

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

MIDDLE EASTERN RICE (MEJADRA)



Middle Eastern Rice (Mejadra) image

Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia (Coles, Woolies). The taste is remarkably similar!

Provided by Nagi

Categories     Pilaf     Rice

Time 20m

Number Of Ingredients 14

2 tbsp olive oil
2 tsp cumin seeds (or 1 tsp ground cumin)
1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
1 cup basmati or long grain rice (, uncooked)
1 1/4 cup / 315 ml water ((see notes))
400g / 14 oz canned brown lentils, drained (1 can) (, drained )
1/2 tsp ground turmeric
1 1/2 tsp ground cinnamon
1 tsp sugar
1 tsp salt
Black pepper
3 large or 4 small onions (, very finely sliced)
1 cup / 250 ml vegetable or sunflower oil
Salt

Steps:

  • Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
  • Repeat with remaining onions, in two batches.
  • Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
  • Cook for a couple of minutes until the spices are fragrant.
  • Add the rice and stir to coat with the oil and spices.
  • Add the water and lentils.
  • While it comes to boil, add all the other spices, salt and pepper.
  • When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
  • Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
  • Fluff rice with a fork and adjust the seasoning with more salt if you wish.
  • Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

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.

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