Spiced Rice Lentils With Cauliflower Recipes

MIDDLE EASTERN RICE (MEJADRA)

Middle Eastern Rice (Mejadra) image

Mejadra is a fragrant Middle Eastern rice pilaf with crunchy fried onion throughout it. This is slightly adapted from a Yotam Ottolenghi recipe, from his wonderful cookbook Jerusalem. The main difference is that he uses dried lentils, I use canned. If you don't have time or don't want to deep fry, substitute the fried onions with Asian fried shallots, available from Asian stores and the Asian section of major supermarkets in Australia (Coles, Woolies). The taste is remarkably similar!

Provided by Nagi

Time 20m

Number Of Ingredients 14

Ingredients

2 tbsp olive oil
2 tsp cumin seeds (or 1 tsp ground cumin)
1 1/2 tbsp coriander seeds (or 1 1/2 tsp ground coriander)
1 cup basmati or long grain rice (, uncooked)
1 1/4 cup / 315 ml water ((see notes))
400g / 14 oz canned brown lentils, drained (1 can) (, drained )
1/2 tsp ground turmeric
1 1/2 tsp ground cinnamon
1 tsp sugar
1 tsp salt
Black pepper
3 large or 4 small onions (, very finely sliced)
1 cup / 250 ml vegetable or sunflower oil
Salt

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.

SPICED RICE AND LENTILS WITH CAULIFLOWER

Spiced Rice and Lentils With Cauliflower image

A very nice vegetarian entree from BBC Good Food. I found it a little on the spicy side but my husband just loved it. Mixing in some plain yogurt tempers the spiciness a bit.

Provided by Irmgard

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
200 g basmati rice
50 g red lentils
3 tablespoons korma paste
1 head cauliflower, cut into florets
100 g frozen peas

Steps:

Heat the oil in a pan, add the onion and carrots, then fry for 5 minutes until lightly coloured.
Stir in the rice and lentils, cook for 1 more minute, add the korma paste and 900 ml water, then bring to the boil.
Cover, then simmer for 10 minutes.
Stir in the cauliflower, then cook for 10 minutes more before cooking time is up, stirring through.
Top with chopped cashews, and serve with plain yogurt and mango chutney on the side.

Nutrition Facts : Calories 365.5, Fat 9.1, SaturatedFat 1.4, Sodium 93.8, Carbohydrate 61.7, Fiber 8.3, Sugar 6.8, Protein 11.8

LENTIL & CAULIFLOWER CURRY

Lentil & cauliflower curry image

An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt

Provided by Lucy Netherton

Categories Main course

Time 50m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 tbsp curry paste
1 tsp turmeric
1 tsp mustard seeds
200g red or yellow lentil
1l low-sodium vegetable or chicken stock (made with 2 cubes)
1 large cauliflower, broken into florets
1 large potato, diced
3 tbsp coconut yogurt
small pack coriander, chopped
juice 1 lemon
100g cooked brown rice

Steps:

Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium

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