Oneone Pot Mujadara With Crispy Leeks And Spring Greens Recipes

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ONE-POT MUJADARA WITH CRISPY LEEKS AND SPRING GREENS



One-Pot Mujadara With Crispy Leeks and Spring Greens image

Make and share this One-Pot Mujadara With Crispy Leeks and Spring Greens recipe from Food.com.

Provided by lecole54

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup green lentil (or brown)
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup olive oil, extra virgin
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)

Steps:

  • Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  • Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  • Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  • Drain lentils and stir into pot. Add 4-1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition Facts : Calories 448.8, Fat 14.6, SaturatedFat 2, Sodium 1323.7, Carbohydrate 64, Fiber 16.1, Sugar 2.8, Protein 15.8

ONE-POT MUJADARA WITH LEEKS AND GREENS



One-Pot Mujadara With Leeks and Greens image

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make. The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don't get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

Provided by Melissa Clark

Categories     dinner, lunch, one pot, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)

Steps:

  • Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  • Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  • Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  • Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 2 grams

ONE-POT MUJADARA WITH CRISPY ONIONS AND GREENS



ONE-POT MUJADARA WITH CRISPY ONIONS AND GREENS image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Healthy     Vegan

Yield 6 servings

Number Of Ingredients 13

1 c chopped nuts (cashews work well but mixed nuts are also good)
1 c brown or green lentils (not de Puy)
2 large onions (sweet onions work well)
2 1/4 t salt
1/3 - 1/2 c olive oil
2 cloves garlic, pressed
3/4 c long grain white rice
1 1/2 t ground cumin
1/2 t ground allspice
1/4 t cayenne
1 bay leaf, torn in half
1 cinnamon stick
4 c trimmed and chopped greens, e.g. chard, spinach, kale

Steps:

  • 1. Toast chopped nuts. 2. Place lentils in bowl and add warm tap water to cover by 1". Let soak. 3. Slice onions very thin. 4. Heat olive oil in Dutch oven over medium-high heat. Add onion slices and fry, stirring occasionally, until golden and crispy, about 10 minutes. Set aside 1/2 the onions, drain on paper towels, and salt liberally while onions are still hot. 5. Stir garlic into pot with remaining onions and cook for 15 seconds until fragrant. 6. Stir in rice and sauté a couple minute until rice is translucent. Add cumin, allspice and cayenne; sauté 30 seconds. 7. Drain lentils and stir into pot. Add 4 1/4 c water, 2 t salt, bay leaf and cinnamon stick. Bring to simmer. Cover and cook over low heat for 15 minutes. 8. Rinse greens. Spread damp greens over lentil mixture; cover and cook 5 minutes, until rice and lentils are tender, and green are wilted. Remove from heat and let stand, covered, for 5 minutes more. 9. Serve topped with crispy onions and toasted nuts, and hot sauce if desired.

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