Middle Eastern Rice And Lentils Recipes

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MIDDLE EASTERN RICE AND LENTILS (MUJADARA)



Middle Eastern Rice and Lentils (Mujadara) image

Middle Eastern Rice and Lentils (Mujadara) is a delicious vegan side dish made with red lentils, basmati rice, caramelized onions and aromatic spices.

Provided by HWC Magazine

Categories     30 Minute Meals     Cardiac Friendly     Egg Free     Gluten Free     Lactose Free     Vegan

Time 20m

Number Of Ingredients 10

1 cup basmati rice ((rinsed and drained))
1 cup vegetable broth (gluten free)
1 cup red lentils ((dals) (rinsed and drained and picked over for things that don't belong))
1 cup water
1 bay leaf
1 tbsp olive oil
1 onion (chopped)
salt and pepper (to taste)
1 tsp cumin (ground)
1/2 cup cilantro (chopped)

Steps:

  • Place your basmati rice in a small sauce pot and add the vegetable broth or water, cover with a tight fitting lid and bring to a boil, then turn down heat to slow simmer for about 12 minutes or until tender. Set aside.
  • At the same time, place your washed and picked over red lentils and water in a pot uncovered, place in 1 bay leaf and simmer over low heat for about 10 minutes or just until the red lentils are tender. (Do NOT salt the water as this makes the lentils tough) Drain lentils and set aside.
  • In a separate pan add olive oil and onions and cook over low medium heat until caramelized, about 8-10 minutes.
  • Add the cooked red lentils and caramelized onions to the cooked basmati rice and add salt and pepper to taste, cumin and roughly chopped fresh cilantro and stir to combine.
  • Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 375 kcal, Carbohydrate 68 g, Protein 15 g, Fat 4 g, SaturatedFat 1 g, Sodium 246 mg, Fiber 15 g, Sugar 3 g

MIDDLE EASTERN RICE AND LENTILS



Middle Eastern Rice and Lentils image

Brimming with spices, this delicious Middle Eastern Rice and Lentils dish is an amazing combination of flavors, textures, and plant-powered goodness. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Provided by Monkey and Me Kitchen Adventures

Categories     Dinner

Time 1h10m

Number Of Ingredients 34

1 cup yellow onion, fine diced
½ cup red bell pepper, fine dice
2 Tablespoons minced garlic
1 Tablespoon tomato paste
1 ¼ cups uncooked brown rice (or rice of choice)
1 cup water (or broth)
1 ¼ cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onions
½ to 1 teaspoon harissa seasoning (+/-) *
½ teaspoon smoked paprika (+/-) *
1 ¾ to 2 ¼ teaspoons cumin (+/-) *
¼ + 1/8 teaspoon dried ground coriander (+/-) *
¼ + 1/8 teaspoon cinnamon (+/-) *
1 to 1 ¼ teaspoons sea salt (+/-) *
¼ teaspoon black pepper
pinch to ¼ teaspoon cayenne pepper (+/-) *
1- [ 14 oz. can ] brown lentils, drained and rinsed
1 cup seeded tomatoes, small dice
2 baby English cucumbers, unpeeled, small dice
1 Tablespoon fresh parsley, finely chopped
2 Tablespoons red onion, fine dice
1 Tablespoon lemon juice
1 Tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon sea salt (+/-) *
Pinch black pepper (+/-)
1/3 cup unsweetened plain plant yogurt
1 teaspoon tahini
½ teaspoon garlic powder
2 teaspoons lemon juice
¼ teaspoon sea salt (+/-) *

Steps:

  • Measure out the Rice Herb/Spice ingredients into a small bowl, mix well, set aside.
  • In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions and red bell peppers, sauté over medium-high heat until the onions and peppers begin to soften, approximately 5 to 7 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  • Add the minced garlic, tomato paste and Rice Herb/Spice mix and sauté for 1 minute, then add the rice, stirring constantly to thoroughly coat the rice with the seasoning/tomato paste mixture, about 30 seconds.
  • Add the vegetable broth and water, bring to boil, stir well to combine, then immediately lower to a simmer, then place the lid on the skillet/pot and allow to cook undisturbed for 18 minutes. Then remove the lid (do not stir) and allow to cook for another 10 minutes undisturbed with the lid off. After the 10 minutes has expired, then gently pull up a few grains of rice to test for tenderness. If the rice is tender, go to Step 7 for the rice (but also see steps 5 and 6). If not and all the liquid has evaporated, add a 1 tablespoon or so of water and continue simmering until the rice is tender. Resist the urge to stir.
  • In the meantime, place all the Tomato Cucumber Topping ingredients into a bowl and stir. Set aside until the rice is done.
  • In the meantime, place all the Yogurt Tahini Garlic Sauce Ingredients into a bowl and stir. Set aside until the rice is done.
  • When the rice is done, lay and gently spread the lentils over the top of the cooked rice (do not stir the rice), cover with a lid and remove from the heat, and allow to sit for 3 minutes. You just want the lentils heated through, then stir the lentils into the rice. Serve individual servings topped with Tomato Cucumber Topping over the rice, drizzle with the Yogurt Tahini Garlic Sauce.

Nutrition Facts : ServingSize A plate (not including toppings), Calories 420 calories, Sugar 4.3 g, Sodium 51.4 mg, Fat 2.2 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 83.6 g, Fiber 8.8 g, Protein 17.3 g, Cholesterol 0 mg

MIDDLE EASTERN RICE AND LENTILS



Middle Eastern Rice and Lentils image

This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!

Provided by Sharon123

Categories     White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup coarsely chopped onion
1 tablespoon vegetable oil
3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
3/4 cup uncooked white rice
1/2 cup dried lentils, rinsed and picked over
1 cup diced peeled baking potato
3/4 cup diced peeled carrot
1/2 cup raisins
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1 cup diced red bell pepper
3/4 cup frozen green pea

Steps:

  • In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
  • Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
  • Cook until rice and lentils are almost tender, about 10 to 15 minutes.
  • Stir in the bell pepper and peas.
  • Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
  • Let stand 5 minutes before serving.
  • I sometimes use this rice to make stuffed peppers.
  • I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
  • I also use leftover rice to make veggie burgers.
  • Enjoy!
  • For Vegetarian/Vegan do not use chicken broth.

Nutrition Facts : Calories 419.3, Fat 5.5, SaturatedFat 0.9, Sodium 722.2, Carbohydrate 77.3, Fiber 12.8, Sugar 17.4, Protein 16.4

MIDDLE EASTERN RICE AND LENTILS



Middle Eastern Rice and Lentils image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups shredded carrots (about 4)
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, halved and thinly sliced
2 cloves garlic, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/4 cups basmati rice
1 15-ounce can lentils, drained and rinsed
3/4 cup low-fat plain Greek yogurt
Chopped fresh cilantro, for topping

Steps:

  • Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
  • Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
  • Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
  • Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

Nutrition Facts : Calories 454 calorie, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 654 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 14 grams

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

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.

LENTILS AND RICE WITH FRIED ONIONS (MUJADARRAH)



Lentils and Rice with Fried Onions (Mujadarrah) image

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

6 tablespoons olive oil
1 large white onion, sliced into rings
1 ⅓ cups uncooked green lentils
¾ cup uncooked long-grain white rice
salt and pepper to taste
¼ cup plain yogurt or sour cream

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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