LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS
This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.
Provided by Chef Kate
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in large saucepan over medium-high heat.
- Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
- Add broth and lentils; bring to boil.
- Reduce heat to medium-low and simmer, covered, 10 minutes.
- Stir in rice; return to boil.
- Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
- Season pilaf to taste with salt and pepper.
- Transfer to plates; top with blackened onions.
- Place tomatoes and cucumber alongside.
- Top pilaf with dollop of yogurt.
- Sprinkle with mint.
Nutrition Facts : Calories 451.1, Fat 14.8, SaturatedFat 2.1, Sodium 16.8, Carbohydrate 67, Fiber 15.1, Sugar 8.9, Protein 14.6
LEBANESE RICE AND LENTILS WITH CARAMELIZED ONIONS
Provided by Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring the lentils to a boil in the water and simmer, skimming, about 25 minutes, or until nearly tender. Drain the lentils, reserving 1 1/2 cups of cooking liquid. Add more liquid if necessary to make 1 1/2 cups.
- Cook the onions in the olive oil for about 5 minutes. Then remove 1 1/2 cups of the onions and cook the rest until they caramelize and begin to get crisp, about 5 to 7 minutes more. Drain the caramelized onions on paper towels.
- Add to the saucepan the cooked lentils, the reserved liquid, the softened onions, and the basmati rice, salt and allspice. Cook over low heat, covered, until rice is tender, about 20 minutes. Top with caramelized onions.
- Recommended drink: Arak
LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)
Provided by Aarti Sequeira
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.
LEBANESE LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS
Categories Onion Rice Side Sauté Vegetarian Yogurt Ramadan Spice Lentil Fall Healthy Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
- Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.
LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)
This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!
Provided by Melissa Mueller
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 69.1 g, Cholesterol 0.9 mg, Fat 22.1 g, Fiber 10.6 g, Protein 17.3 g, SaturatedFat 3 g, Sodium 311.9 mg, Sugar 4.1 g
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