Mujaddara Lentils And Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another Staple for many Lebanese households. Very simple to make and very flavorful. Also served as a main course on Fridays during Lent. Traditionally served with Pickled Turnips or Fresh Cut Vegetables from the garden. Read more . The key to this dish is timing the Lentils and Rice to be done at the same time. You may have to play with the cooking/soaking times of each. You are better off under cooking it than over cooking. Especially if you expect to reheat left overs. A dish by the same name is also made with Lentils and Burghul. Follow recipe below but substitute 2/3 cup coarse Burghul for the rice, cut Oil down to 3 Tbls. and Water down to 3 Cups. Ingredients:
1 cup brown or green lentils |
1 cup long grain rice (washed and soaked 10 - 12 minutes, drained) |
3 1/2 cups water |
1 medium sweet onion chopped fine. |
1 medium sweet onion slevered into thin crescents |
1/4 cup plus 1 tbls good olive oil |
1 1/2 tsp. salt and pepper to taste. |
Directions:
1. Wash and pick through Lentils (They can be quite gritty)
2. Wash rice and place in a bowl with enough water to cover by 1/2 inch. Soak 15 - 20 minutes. Drain well.
3. Heat 1/4 cup of Oil in a skillet over medium high heat and add chopped onion. Cook Onion until it turns brown on the edges. Remove Onion and mix with Rice. Reserve Oil.
4. Place Lentils in a Medium Sauce Pan. Cover with 3 1/2 cups water. Season water with salt & pepper..
5. Bring to a boil, Cover, lower heat and simmer for 10 - 12 minutes or until el dente' .
6. Stir Rice, chopped Onion (or garlic) into the simmering Lentils. Partially cover pan and continue to simmer very slowly adding water as necessary to keep Lentils and Rice barely covered until both are just cooked through. (Approx. 10 - 15 minutes) Add a little water if mixture seems too dry.
7. Heat reserved Oil plus 1 Tbls over medium high and cook slivered onions until dark brown and almost crisp. Remove Onion to a paper towel and drain. Reserve Oil.
8. Pour the Onion infused Oil into the Lentil/Rice mixture reserving a little for garnish, and gently stir in. Adjust Salt & Pepper.
9. To Serve: Pile Lentils and Rice on a platter or in a bowl. Top with crisp brown Onion and a drizzle of any Oil left in the skillet. Surround with Pickled Turnips and/or Fresh cut Veggies such as Cucumber, Green Peppers, Zucchini, Carrots and Radishes
10. ** As a variation 6 - 8 Large cloves of chopped garlic can be substituted for the onion.
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