Mjeddrah Lentils With Rice Recipes

MIDDLE EASTERN RICE (MEJADRA)

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.

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

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.

MUJADARRA (LENTILS WITH RICE)

Steps:

• Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
• Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
• Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

MUJADDARA ARABIC LENTIL RICE

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.

MJEDDRAH (RICE AND LENTIL PILAF)

Steps:

• After soaking lentils and rice (see notes), strain them through a sieve. Rinse in cold water.
• Bring vegetable broth to a boil in a large saucepan. Add the lentils and rice to the broth. Toss in the bay leaf. Reduce heat to low and cook, covered, for 30 to 40 minutes, until lentils and rice are soft and fluffy and have soaked up all the liquid. Remove cover, remove from heat and set aside.
• Just before serving, heat the oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring, for 3 to 5 minutes, until onions start to soften and turn golden and fragrant. Reduce heat to medium, and cook, stirring, another 10 minutes or so, until onions are brown and tender. Season with salt and pepper.
• Stir lentils and rice together gently. Remove bay leaf and season the rice and lentil mixture generously with salt, pepper and cumin to taste. Serve the pilaf topped with the cooked onions.

MJEDDRAH (LEBANESE LENTIL RICE)

Steps:

• Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
• In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
• Stir in water and lentils. Cover and cook on high 6-8 hours.
• When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.

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.

M'JADRAH -- LEBANESE RICE AND LENTILS

Steps:

• Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms.
• Drain or squeeze dry with your hands.
• Also sift through the lentils and remove any stones or foreign matter.
• Wash, put in a pot with the water and bring to a boil.
• Add the salt, cover and simmer for about 35 minutes until partly cooked.
• Add the rice, re-cover and simmer for another 15 minutes.
• Meanwhile, heat the oil in a pan and brown the onion rings.
• Stir into the rice andlentils.
• The dish should not be dry but the rice shouldn't be mushy either.
• It's better a little underdone than overcooked.