One Pot Mujadara With Crispy Leeks And Spring Greens Recipes

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ONE-POT MUJADARA WITH CRISPY LEEKS AND SPRING GREENS



One-Pot Mujadara With Crispy Leeks and Spring Greens image

Make and share this One-Pot Mujadara With Crispy Leeks and Spring Greens recipe from Food.com.

Provided by lecole54

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup green lentil (or brown)
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup olive oil, extra virgin
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)

Steps:

  • Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  • Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  • Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  • Drain lentils and stir into pot. Add 4-1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition Facts : Calories 448.8, Fat 14.6, SaturatedFat 2, Sodium 1323.7, Carbohydrate 64, Fiber 16.1, Sugar 2.8, Protein 15.8

MUJADARA WITH LEEKS AND LEAFY GREEN VEGETABLES



Mujadara With Leeks and Leafy Green Vegetables image

Make and share this Mujadara With Leeks and Leafy Green Vegetables recipe from Food.com.

Provided by Phil Franco

Categories     Long Grain Rice

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups trimmed and chopped spinach
1 cinnamon stick
1 bay leaf
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1 1/2 teaspoons ground cumin
3/4 cup long-grain rice
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 1/2 teaspoons salt
2 leeks, chopped
1 cup lentils

Steps:

  • Place lentils in a large bowl. Pour in warm water to cover the lentils by about 1 inch (2.5 cm). Let soak while preparing the other ingredients. Slice the leeks in half lengthwise. Wash under running water to ensure there is in grit inside. Then slice crosswise.
  • Add the oil and garlic to a large heavy frying pan or Dutch oven, and heat using a medium-high setting. Add leeks and fry while stirring often, until they are crisp and golden brown (generally 5 - 10 minutes. Stir in the rice and sauté for an additional two minutes. Add the allspice, cumin and cayenne. Drain the lentils that have been soaking and add to the pot. Add the bay leaf, cinnamon stick, 2 teaspoons salt, 4 1/4 cups water. Bring to the boil and then reduce to a simmer. Cover with a lid and cook, using low heat for about 15 minutes.
  • Rinse greens in a colander, shake dry and add to the top of the lentil mixture, to wilt them. Cover the pot with a lid and cook for 3-5 minutes more. Check that the rice and lentils are tender, but a little firm and that and greens are wilted. Remove from heat and set aside with the lid on for about 5 minutes. Serve into bowls and garnish with the crisp brown leeks that were cooked previously.

Nutrition Facts : Calories 343.6, Fat 14.4, SaturatedFat 2, Sodium 1490.8, Carbohydrate 46.2, Fiber 6, Sugar 2.8, Protein 8.7

ONE-POT MUJADARA WITH LEEKS AND GREENS



One-Pot Mujadara With Leeks and Greens image

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make. The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don't get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

Provided by Melissa Clark

Categories     dinner, lunch, one pot, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)

Steps:

  • Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  • Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  • Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  • Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  • Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 2 grams

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