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
WHOLE RICE AND LENTILS (MAJADARA)
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Provided by shari p.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
- Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g
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.
MAJADRA
I wanted to make Majadra, just like my kids get for lunch at their Israeli schools. Majadra is basically a combination of lentils and rice. Sounds simple, but if it isn't done right children will somehow know the difference. This is how I use what a site called IsraeliKitchen.com had to offer. The recipe basically involves preparing the lentils and rice separately (but in that special, correct way) and then mixing them together.
Provided by AbbaGav
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice and drain it.
- Heat the 2 tbs olive oil at the bottom of a cooking pot and add the rice, stirring to coat the grains with oil.
- When rice is transparent, or after a minute or two, add the garlic. Stir half a minute and add salt and then the 3 cups of boiling water.
- Bring it back to a boil, then cover and lower the flame to lowest setting. Cook the rice until the water is evaporated and the rice is tender.
- Set aside the rice.
- Pick over the lentils and rinse. Simmer them in the water with the bay leaf until they are soft but not mushy, probably 30-40 minutes. You can add more water if they are drying out but need more time to cook. When they are done, drain if there is any leftover water.
- Add salt to flavor the lentils when they are done and remove the bay leaf. Set aside. (You can probably do the rice and lentils mostly at the same time).
- Slice the onions very thin.
- Caramelize the onions in the 2 tbs olive oil, on a very low flame, until they are soft and golden, not brown and crisp.
- Add the cumin, cinnamon, salt and pepper to the onions.
- Now combine: fluff the rice with a fork. Add the lentils and stir. Stir in some of the onions and perhaps leave some to go on the top.
MUJADARA
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there-each country, possibly even each family, seems to have its own version.
Provided by Debbie Koenig
Categories Vegetarian Kid-Friendly Dinner Legume Lentil Simmer Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- 1. Heat the olive oil in a very large nonstick skillet over low heat (if you only have smaller skillets, divide the oil and onions between two). When the oil shimmers, add the onions and cook, stirring frequently, until golden, 15 to 20 minutes. Season with salt and pepper to taste.
- 2. Meanwhile, bring 4 1/2 cups water to a boil in a large saucepan or small stockpot and add the lentils. Simmer, uncovered, for 20 minutes, then add the rice and half the cooked onions. Season with salt and pepper to taste. Simmer, covered, over very low heat until the lentils and rice are tender, about 20 minutes more. You may need to add more water toward the end; check after 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
- 3. While the rice and lentils are cooking, cook the onions remaining in the skillet over low heat, stirring often, until dark brown and nearly crisp, 15 to 20 minutes.
- 4. Serve hot or at room temperature, with browned onions sprinkled on top. Add a dollop of the yogurt or sour cream if desired.
MAJADERA (LENTIL, ONION, AND RICE DISH)
This is an easy-to-make, filling, and delicious Middle Eastern dish that uses ingredients from the pantry. I often get compliments on my one-pot version and decided to share it here for those looking for an easy dinner -- or something to bring to the picnic -- that tastes good both hot or at room temperature and reheats well. Various lentils and grains can be substituted. Wild rice gives it a nuttier flavor; bulgar is chewier and softer. Both are delicious in this! Can be served on its own or with a soft white cheese.
Provided by Vita258
Categories Southwest Asia (middle East)
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Roughly chop the onions. In a deep pot, heat the oil and add the onions, stirring to coat them.
- Let the onions simmer on low to medium heat, stirring occasionally, until they turn a deep brown or almost black, 15-20 minutes. This is the most important step! It gives most of the flavor to the dish. If necessary, add a little oil to keep the onions from burning.
- Add cumin, cinnamon, and lentils; stir and cook for some seconds.
- Add the water. Bring to a boil, then turn stove to low heat. Let the lentils simmer until soft (about 25-30 minutes; time varies depending on type of lentil).
- Add the rice (or bulgur), salt, and pepper.
- Cover the pot. Cook 10 minutes (or according to the rice instructions). Check after 10 minutes to see if the rice is tender / if needs more water. Turn off heat when done, fluff, and let the rice "rest" for another few minutes with the lid on. Add more salt or pepper if needed.
Nutrition Facts : Calories 406.7, Fat 18.7, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 51.8, Fiber 5.3, Sugar 2.1, Protein 8.1
MJADRA - LENTILS AND RICE
This is a typical Middle Eastern recipe given to me by my niece. Her in-laws, who are from the Middle East, gave this recipe to her and it has become a staple in their home. I think it's fantastic, too. It could work as a vegetarian main dish, a side dish or lunch. It is traditionally served with a salad made of the following: chopped lettuce, chopped tomato, chopped green pepper, lemon juice and salt. I like to mix the mjadra right in with the salad. Yum!
Provided by LifeIsGood
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water and lentils and boil for 10 minutes.
- Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
- Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
- Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
- Simmer this mixture for about another 5 minutes.
- Eat as is or serve with a salad (as described in the intro.).
Nutrition Facts : Calories 363.3, Fat 14, SaturatedFat 2, Sodium 17.1, Carbohydrate 51.2, Fiber 5.1, Sugar 2.1, Protein 8
More about "majadra recipes"
YOTAM OTTOLENGHI'S MEJADRA RECIPE | VEGAN FOOD AND …
From theguardian.com
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
From cookieandkate.com
MUJADARA {LEBANESE LENTILS AND RICE RECIPE}
From feelgoodfoodie.net
MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS - THE …
From themediterraneandish.com
MUJADARA RECIPE (AUTHENTIC LEBANESE LENTIL AND RICE)
From plantbasedfolk.com
MUJADARA - TRADITIONAL MIDDLE EASTERN RECIPE - TORI AVEY
From toriavey.com
4.8/5 (18)Total Time 3 hrsCategory Side DishCalories 277 per serving
MAJADRA MEANS LENTILS AND RICE - GREEN PROPHET
From greenprophet.com
HOW TO MAKE MAJADRA - UNPACKED
From jewishunpacked.com
MAJADRA RECIPE - RECIPEYUM
From recipeyum.com.au
RECIPE: MAJADRA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
MJADRA RECIPE, LEBANESE FOOD RECIPES
From lebaneserecipes.org
MEJADRA FROM 'JERUSALEM' - SERIOUS EATS
From seriouseats.com
MAJADRA ( MUJADARA) – MIDDLE EASTERN RECIPES
From middleeastrecipes.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 »
#time-to-make #main-ingredient #cuisine #preparation #healthy #beans #rice #middle-eastern #kosher #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #lentils #healthy-2 #low-in-something #pasta-rice-and-grains #4-hours-or-less
You'll also love