recipes at random

Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything. - Lawrence Downes

Saturday, October 14, 2006


Mujadarra - Middle Eastern lentils and rice


4 medium yellow onions -- peeled
3 tablespoons olive oil
1 cup lentils
3 1/2 cups cold water
1 cup long-grain rice -- raw
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 1/2 teaspoon salt

Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Sauté until quite brown and set aside. In a 4-quart covered pot place the lentils and water. Bring to a boil, covered, then turn down to a simmer. Cook for 15 minutes. Add the cooked onion to the lentils, along with the rice, spices, and salt. Cover and simmer 20 minutes until rice and lentils are soft. If a bit of water remains unabsorbed remove from heat and let stand 5 minutes and it will soak in. Slice the remaining onion into rings. Heat the frying pan again and sauté the rings in the remaining olive oil. To serve, top the lentils with the sautéed onion rings. Note: you can use brown rice, but allow more time for cooking.

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