Mjadra - Lentils and Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a typical Middle Eastern recipe given to me by my niece. Her in-laws, who are from the Middle East, gave this recipe to her and it has become a staple in their home. I think it's fantastic, too. It could work as a vegetarian main dish, a side dish or lunch. It is traditionally served with a salad made of the following: chopped lettuce, chopped tomato, chopped green pepper, lemon juice and salt. I like to mix the mjadra right in with the salad. Yum! Ingredients:
8 cups water |
1 cup rinsed lentils |
1 cup uncooked rice (i use brown rice) |
1 medium onion, julienned |
1/4 cup olive oil |
salt and pepper, to taste |
Directions:
1. Combine water and lentils and boil for 10 minutes.
2. Add rice to the boiling water, keeping the lentils in the pot, and boil for 15 minutes - until the rice starts to bubble at the top. Stir occasionally.
3. Meanwhile, saute strips of onion in olive oil and add to rice and lentils.
4. Stir in salt and pepper, to taste. You definitely will need the salt and pepper. You may need to experiment with the amount.
5. Simmer this mixture for about another 5 minutes.
6. Eat as is or serve with a salad (as described in the intro.).
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