Cookbook:Rice and Lentils (Mejadra)
|Rice and Lentils (Mejadra)|
|Category||Middle Eastern recipes|
|Serving Size:||1/3 of recipe (350 g)|
|Servings Per Recipe:||3|
|Amount per serving|
|Calories from fat||27|
|Total Fat||2.99 g|
|Saturated Fat||0.65 g|
|Total Carbohydrates||32.4 g|
|Dietary Fiber||1.53 g|
Extremely simple to cook, this dish is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great.
When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).
The more common recipe uses rice. Bulgur can be substituted for rice, with the exact same procedure.
- Fry the lentils in oil for 3-4 minutes, stirring continuously, until the first beans show signs of scorching.
- Add salt, baharat, cumin, ground cardamom.
- 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.
- Fry the rice in oil for 3-4 minutes, stirring continuously, until the grains change colour.
- Add salt, black or white pepper, and ground cardamom.
- 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.
- Cut the onion into thin strips (about 0.5 by 4 centimeters (0.20 × 1.6 in)).
- Fry the onion in mixed olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
- Mix the lentils and rice, and top with the fried onion.
- Add 2 parts lentils to 1 part rice for a moist consistency.