Rice And Lentils Recipes

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.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

WHOLE RICE AND LENTILS (MAJADARA)

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.

EASY ONE POT LENTILS AND RICE

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

HERBED LENTILS AND RICE

Steps:

• In a bowl, combine the first 11 ingredients; stir in 1/2 cup cheese. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/2 to 2 hours or until lentils and rice are tender and liquid is absorbed, stirring twice. Uncover; sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.

BAKED RICE AND LENTILS

Steps:

• Soak lentils in water for 2 hours then drain.
• Combine lentils, rice and onions in large casserole.
• Stir in remaining ingredients and cover.
• Bake@ 425 for 25 minutes.
• Stir and mix well and bake 20 minutes longer or until rice is tender and liquid is absorbed.
• For Vegetarian use the vegetable stock.

RICE AND LENTILS

Steps:

• Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
• Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
• Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
• Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
• Cook, stirring, as the butter melts and the fat starts to render.
• When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
• Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
• Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
• Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
• Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
• Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
• Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
• If the dish is thickening more than you like, lower the heat and cover the pan completely.
• If it seems too thin, remove the cover and cook at a faster boil.
• When the rice and lentils are fully cooked, turn off the heat.
• Stir in the scallions and grated cheese.
• Serve in warm bowls, passing more cheese at the table.