LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)
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
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.
PILAF FOR A CURRY BANQUET
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
BULGUR AND LENTIL SALAD
The best lentils for this hearty salad are French green lentils or black beluga lentils. They're more likely to stay intact while cooking than brown lentils.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course, side dish
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
- Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
- Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 309 milligrams, Sugar 2 grams
NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF
Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.
Provided by nomnom
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy-based saucepan, heat over medium heat.
- Add onion slices, and sauté until softened and deep golden brown.
- Remove half the onions and set aside.
- Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
- Add salt, and season with black pepper to taste.
- Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
- Drain, then add to pan.
- Add 4 cups water, raise heat, and bring to a boil.
- Cover, reduce heat to very low, and cook for 15 to 20 minutes.
- Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
- To serve, fluff pilaf with a fork, and transfer to a serving bowl.
- Garnish with reserved onions.
Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 780.6, Carbohydrate 45.4, Fiber 11.3, Sugar 1.7, Protein 11.1
More about "nigella lawson caramelized onion lentil pilaf recipes"
ROAST RED ONIONS WITH BASIL | NIGELLA'S RECIPES
From nigella.com
RAPID RAGù | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)
From cookieandkate.com
ITALIAN SAUSAGES WITH LENTILS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CARAMELIZED ONIONS | COMMUNITY RECIPES | NIGELLA'S RECIPES
From nigella.com
PILAF FOR A CURRY BANQUET – COOKING WITH NIGELLA
From cookingwithnigella.com
CARAMELIZED ONION AND LENTIL PILAF RECIPE - NYT COOKING
From cooking.nytimes.cf
NIGELLA LAWSON CARAMELIZED ONION & LENTIL… – RECIPEFUEL
From recipefuel.com
RICE AND LENTIL PILAF WITH CARAMELIZED ONIONS - FOOD NETWORK …
From foodnetwork.ca
NIGELLA LAWSON CARAMELIZED ONION LENTIL PILAF FOOD
From topnaturalrecipes.com
NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF - LUNCHLEE
From lunchlee.com
NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
THE 12 BEST NIGELLA LAWSON RECIPES OF ALL TIME - PUREWOW
From purewow.com
SAFFRON SCENTED CHICKEN PILAF | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.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