MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS
Mujadara (mujaddara) is a signature Middle Eastern dish of lentils and rice garnished with crispy onions. Comforting in the best way, this vegan lentils and rice meal is great with a side of fattoush salad or shirazi salad and plain yogurt.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
- In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
- Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
- Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
- If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
- Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.
Nutrition Facts : Calories 207.4 kcal, Sugar 1.6 g, Sodium 398.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, Carbohydrate 28.2 g, Fiber 1 g, Protein 2.6 g, UnsaturatedFat 6.7 g, ServingSize 1 serving
EGYPTIAN LENTILS AND RICE (KOUSHRY)
Steps:
- For the lentils: Soak the lentils in cold water for 2 hours. Drain. To the boiling water, add the lentils. Simmer, covered, for 15 to 20 minutes, adding more water if necessary For the rice: To the boiling water, add the salt and butter. Stir in the rice. Reduce heat and simmer, covered for 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Remove lid and fluff with a fork. In a sautepan, cook onions in olive oil, then add rice and lentils and seasoning and more water if needed. Simmer approximately 10 minutes.
DIANA'S EGYPTIAN LENTILS & RICE
Easy. Healthy. Vegan. Crockpot. Yummy. How can you *not* want to make this? Credit goes to "Diana in Wisconsin" of the Simple Living Discussion Forums. The amount of servings depends on whether you're making this as a main dish or a side.
Provided by Roosie
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the olive oil into the bottom of the crock pot.
- Turn the pot onto the highest setting and add the onions.
- Allow the onions warm in the oil for 10-15 minutes.
- Add the remaining ingredients, including the water.
- If cooking the dish all day, reduce heat to low, otherwise leave on high setting.
- Cover.
- Stir the dish while in the crock- If it is dry, add a little water- If it's soup-like, remove lid for a little while, or turn heat to high setting.
- It's tasty as a main meal or as a pilaf to accompany other meals- Cook for 8 hours on low or 4-5 on high.
- NOTE: Start with 5 cups water or broth- That way it won't be"mushy" if you make this recipe while you're out for the entire day- You can always add more water or broth, but it's hard to"un-mush" lentils& rice!
- Note for Vegetarian do NOT use chicken broth.
EGYPTIAN LENTILS RICE AND MACARONI
Although a vegetarian dish, this gets eaten with reckless abandon by carnivores. it sounds way too healthy (and it is) but dang! it is GOOD. try it. give about 45 minutes from start to finish. If you don't have cooked brown rice lying around, start that first and foremost. (This is modified from a recipe from joy of cooking and embellished with touches I figured out from an Egyptian restaurant in Washington DC).
Provided by Queen Zan
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven with a lid, Saute onions in olive oil until nicely browned.
- Add garlic. cook about 45 seconds.
- Add lentils and water. bring to a boil.
- Lower heat to med low, cook about 25 minute covered.
- Raise heat to medium, add tomatoes and cumin, coriander, and allspice.
- Cover, and Cook 10 minutes.
- Meanwhile cook pasta in boiling water. drain.
- Save that pot, you will need it shortly.
- Remove lid from tomato mixture and add salt and pepper. cook another 10 minute.
- In that saved empty pasta cooking pot, heat one Tbs oil.
- Add cumin seeds, when start to pop add cooked pasta and rice (and optional garbanzos). toss then dump in with tomato/lentil mixture.
- Serve with toasted pita bread on the side (I like to melt some cheese in it since I'm bein' so healthy!).
KUSHERIE (EGYPTIAN RICE AND LENTILS)
Easy to make, despite the recipe length, and high in protein. In Egypt this is served with plain yogurt as a side dish. From Mennonite cookbook More-With-Less.
Provided by Kaarin
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
- Add the 3 cups boiling stock and the salt and pepper.
- Cook uncovered 10 minutes over medium heat.
- Stir in the rice and 1 cup stock.
- Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
- Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
- Bring to boil, reduce heat, cover and simmer 20-30 minutes.
- To make browned onions, heat oil in a small skillet.
- Saute onions and garlic over medium heat till browned.
- To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.
Nutrition Facts : Calories 391, Fat 9.9, SaturatedFat 1.4, Sodium 1183.5, Carbohydrate 67.6, Fiber 7.3, Sugar 14.2, Protein 10.3
More about "dianas egyptian lentils rice recipes"
DOSA – LENTIL AND RICE SAVORY CREPES. VEGAN GLUTENFREE
From veganricha.com
BEST EGYPTIAN KOSHARY RECIPE - HOW TO MAKE LENTILS, …
From food52.com
EGYPTIAN LENTILS RECIPE
From myculturedpalate.com
EGYPTIAN LENTILS, RICE & PASTA (KOSHARI)
From eatingwell.com
LENTILS AND RICE
From thestingyvegan.com
PRINCESS DIANA'S FAVORITE FOODS
From tasteofhome.com
EGYPTIAN LENTILS RECIPE | RECIPELAND
From recipeland.com
KOSHARI - EGYPTIAN LENTIL AND RICE PASTA
From cookingtheglobe.com
DIANA'S EGYPTIAN LENTILS & RICE RECIPE - FOOD.COM
From pinterest.com
KOSHARY: EGYPTIAN LENTIL AND RICE RECIPE | THE NOSHER
From myjewishlearning.com
DIANA’S EGYPTIAN LENTILS & RICE
From lunchlee.com
FUL MEDAMES (EGYPTIAN LENTIL DIP)
From lentils.org
DIANA'S EGYPTIAN LENTILS & RICE
From sandbox.ivu.org
MEDITERRANEAN RICE AND LENTILS - EASY & DELICIOUS ONE-PAN RECIPE!
From runningonrealfood.com
EGYPTIAN RICE WITH LENTILS
From food.com
LET’S PLAY RECIPE MATCHMAKER
From nytimes.com
KOSHARI (NATIONAL DISH OF EGYPT) RECIPE - THE DARING GOURMET
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love