Time 1h10m Number Of Ingredients 6 Steps:
Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed. Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam. In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine. In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture. Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,
Time 1h Yield 6 serving(s) Number Of Ingredients 10 Steps:
Rinse the rice and lentils in a large pot with cold water. After rinsing, fill with water and cook until rice and lentils are tender. Drain in colander and rinse with cold water. In the meantime, cook onions in oil (a few tablespoons) until soft. Remove from heat and add allspice and rice. Mix and fluff thoroughly and don’t forget the salt. Cover with dishtowel on underside of lid. Leave on warm on burner for at least 1/2 hour. Side: mix all ingredients and add salt to taste.
Time 1h25m Yield 6 servings Number Of Ingredients 13 Steps:
Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside. Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You’ll know they’re done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute. Add the rice and cook, stirring often (but gently so you don’t break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there’s still too much water in the bottom, put the lid back on and cook for another 5 minutes.) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms. Drain or squeeze dry with your hands. Also sift through the lentils and remove any stones or foreign matter. Wash, put in a pot with the water and bring to a boil. Add the salt, cover and simmer for about 35 minutes until partly cooked. Add the rice, re-cover and simmer for another 15 minutes. Meanwhile, heat the oil in a pan and brown the onion rings. Stir into the rice andlentils. The dish should not be dry but the rice shouldn’t be mushy either. It’s better a little underdone than overcooked.
More about “mjuderah lebanese rice and lentils recipes”
Time 1h25m Yield 6 Number Of Ingredients 11 Steps:
Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.
