Cookbook:Rice and Lentils (Mejadra)

Rice and Lentils (Mejadra)
Category	Middle Eastern recipes
Servings	3–4
Time	30 minutes
Difficulty

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NUTRITION FACTS
Serving Size:	1/3 of recipe (350 g)
Servings Per Recipe:	3
Amount per serving
Calories	150
Calories from fat	27
Total Fat	2.99 g
Saturated Fat	0.65 g
Cholesterol	2 mg
Sodium	401 mg
Total Carbohydrates	32.4 g
Dietary Fiber	1.53 g
Sugars	3.12 g
Protein	4.98 g
Vitamin A	3%
Vitamin C	1%
Calcium	2%
Iron	7%

Preparing the various components

Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).

Ingredients

• 1 cup (100 g / 3.5 oz) dry lentils
• Olive oil
• Salt
• Baharat
• Cumin
• Ground cardamom
• 4 cups (1 L / 1.1 qt) water, divided
• 1 cup (80 g / 2.8 oz) uncooked rice or bulgur
• Ground pepper
• 1 medium sized onion

Procedure

1. Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
2. Add salt, baharat, cumin, and ground cardamom to taste.
3. Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
4. Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
5. Add salt, black or white pepper, and ground cardamom.
6. Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
7. Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
8. Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
9. Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.