Lebanese Lentilrice Pilaf With Blackened Onions Recipes

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LEBANESE LENTIL/RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil/Rice Pilaf With Blackened Onions image

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

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped of fresh mint

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 LENTIL-AND-RICE PILAF WITH BLACKENED ONIONS



Lebanese Lentil-and-Rice Pilaf with Blackened Onions image

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

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 14-ounce cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
Plain yogurt
Chopped fresh mint

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.

MJEDDRAH (LEBANESE LENTIL RICE)



Mjeddrah (Lebanese Lentil Rice) image

This recipe is commonly believed to be the "mess of pottage" for which Esau sold Jacob his birthright. Yes, it is traditional to have the salad on top.

Provided by Member 610488

Categories     One Dish Meal

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup carrot, sliced
1 cup celery, sliced
2 cups onions, chopped
1 small dried red chili, stemmed and broken in half
1 teaspoon cinnamon
1 tablespoon olive oil
2 cups uncooked brown rice
1 tablespoon olive oil
6 cups water
1 lb lentils, washed and drained
12 servings garden salad (lettuce, spinach leaves, chopped tomatoes, chopped onions, chopped bell pepper, sliced olives, and s)
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 garlic clove, minced
1/4 teaspoon honey
salt

Steps:

  • Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
  • In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
  • Stir in water and lentils. Cover and cook on high 6-8 hours.
  • When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.

Nutrition Facts : Calories 227.8, Fat 6.8, SaturatedFat 1, Sodium 22.2, Carbohydrate 36.1, Fiber 5.2, Sugar 3.1, Protein 6.4

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