Rice Pilaf With Lentils And Split Peas Recipes

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LENTIL RICE PILAF WITH CARAMELIZED ONIONS (MUJADARA)



Lentil Rice Pilaf with Caramelized Onions (Mujadara) image

A warm and comforting lentil rice pilaf with caramelized onions. This pilaf is known as 'mujadara' in the middle east and is vegan-friendly and perfect as a side for holidays or weeknight dinners!

Provided by Marzia

Categories     30 Minute Meals

Time 55m

Number Of Ingredients 10

2/3 cup brown lentils, rinsed
1 cup basmati rice
6 tablespoons olive oil
2 medium onions, cut into 1/4 inch slices
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon of ground allspice
1 1/2 teaspoon ground cinnamon
1 teaspoon EACH: sugar AND salt

Steps:

  • prep the ingredients: Add the lentils into a small saucepan and add water until the lentils are covered by at least 2 inches. Cook the lentils over medium-high heat until almost tender, about 15-18 minutes. Drain; set aside. Soak the rice in a bowl of cold water for 20 minutes while you caramelize the onions.
  • onions: Add the olive oil into a deep, thick-bottomed pot (with a lid), like a dutch oven. Heat the olive oil over medium heat. Once it's hot, add the onions and stir them around to coat with the oil. Set a timer for 20 minutes and cook the onions for a total of 18-22 minutes, stirring often, or until the onions are a deep orange or brown color. If the onions start to brown before the 10-minute mark, lower the heat. Ideally, they should start developing color around 12-15 minutes. And from that point on, you'll need to stir the onions often so that they don't burn. Remove the onions to a plate lined with a paper towel.
  • rice pilaf: Drain the soaked rice thoroughly and add it to the oil remaining in the pot (if you have less than a tablespoon, add a little more). Sauté the rice in the remaining oil for 2 minutes. Add the lentils to the pot and season with the cumin, coriander, turmeric, allspice, cinnamon, sugar, and salt. Add 1 1/2 cups of water and let the water come to a rolling boil, cover, lower the heat to the lowest setting, and let cook for 15 minutes. Remove the pot from the stove. Grab a piece of paper towel large enough to cover the pot. Add the caramelized onions to the top of the rice and place the paper towel flat on the pot before placing the lid on top. Let sit for 10 minutes (your stove should be off at this point). Fluff and mix in the onions before serving.

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)



Mujadara (Lentils and Rice with Caramelized Onions) image

Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.

Provided by Cookie and Kate

Categories     Main Dish

Time 1h

Number Of Ingredients 14

4 medium cloves garlic, smashed and peeled
2 bay leaves
1 tablespoon ground cumin
1 3/4 teaspoons fine sea salt, divided
Freshly ground black pepper
5 cups water
1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
1/3 cup extra-virgin olive oil
2 medium-to-large yellow onions, halved and thinly sliced
1/2 cup thinly sliced green onions (from 1 bunch), divided
1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
Plain whole-milk or Greek yogurt, for serving
Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha

Steps:

  • In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
  • Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
  • Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
  • Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
  • Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
  • Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
  • When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
  • Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
  • Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

Nutrition Facts : ServingSize 1 generous serving, without yogurt or hot sauce, Calories 471 calories, Sugar 4.7 g, Sodium 936.3 mg, Fat 16.3 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 70.5 g, Fiber 8.5 g, Protein 16.9 g, Cholesterol 0 mg

CURRIED RICE PILAF WITH RED LENTILS



Curried Rice Pilaf With Red Lentils image

Note: The salt should NOT be added until the end. If it is added before the lentils are cooked, they will be tough.

Provided by Martha

Time 40m

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 cup diced onion
2 teaspoons minced garlic
1 teaspoon minced ginger
1 cup uncooked basmati rice
1 cup uncooked red lentils
1½ cup fresh diced tomatoes
1½ teaspoons Garam Masala
2 tablespoons Thai Red Curry Paste
¼ cup diced fresh cilantro leaves, plus more for garnish
½ cup canned coconut milk
3 cups water
½ teaspoon kosher salt
Few grinds freshly cracked black pepper

Steps:

  • In a medium sauce pan with a tight fitting lid, heat oil over medium high heat.
  • Add onion, garlic and ginger and sauté for three minutes.
  • Add dry rice and dry lentils and sauté for two minutes.
  • Reduce heat to medium and add fresh tomato, garam masala and curry paste and stir and cook for one minute.
  • Add cilantro, coconut milk and water and raise heat to high.
  • Bring to a boil, cover and lower heat to low.
  • Cook covered for 20 minutes.
  • Remove from heat and add salt and pepper, stir and let sit covered for five minutes.
  • Serve with additional chopped cilantro.

EAST INDIAN SPLIT PEA PILAF



East Indian Split Pea Pilaf image

Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. "This recipe was given to me by a friend from India," notes Marilyn Rodriguez of Fairbanks, Alaska. "It's a great side dish to go with curry recipes."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

2/3 cup dried yellow split peas
4-3/4 cups water, divided
1 bay leaf
3 tablespoons canola oil
1 large onion, chopped
1/2 to 1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric
1-1/2 cups uncooked long grain rice
2-1/2 cups chicken broth

Steps:

  • In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm., In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.

Nutrition Facts : Calories 214 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

LENTIL CURRY WITH RICE & SPLIT PEA



Lentil curry with rice & split pea image

Lentil curry with rice & split pea is a vegan and really easy meal to cook. It's healthy with whole ingredients. A comforting spiced lentil curry made simple for you to cook in less than 35 minutes.

Provided by Githu

Categories     Main Course

Time 10h35m

Number Of Ingredients 21

1 cup red lentils
1 cup brown rice
1 cup split green peas
1 tbsp cilantro seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp dried basil
1 tbsp dried chives
piece fresh ginger root
piece fresh turmeric root
3 bay leaves
2 medium onions
3 cloves garlic
2 tbsp coconut oil (olive oil or any healthy oil)
5 cups boiling water
4 tbsp yummy creamy carrot sauce: use any cream or coconut cream
pinch of salt
pinch of ground pepper (freshly ground will be the best)
pinch of cayenne pepper
handful fresh spinach
handful fresh mushrooms

Steps:

  • Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
  • Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
  • Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
  • Rince the legumes and drain the water.
  • Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
  • Increase the heat till the boiling takes place then reduce to medium high heat
  • Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
  • In between, add any cream of your choice, I added my yummy creamy carrot sauce.
  • During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
  • Add salt, peppers and turn off the heat.
  • Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
  • NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!

RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE



Rice Cooker Pilaf With Brown Rice, Lentils, and Wild Rice image

This is a quick and easy pilaf with my favorite spice--cardamom! If you don't have cardamom on hand, you can omit it--the pilaf is still delicious without it. I improvised it one evening when I was short of canned chicken broth and time. I like the recipe because it combines two of my favorite rices with lentils. The lentils add protein. The dish is a perfect accompaniment to chicken baked with a generous sprinkling of cardamom.

Provided by Futtimanette

Categories     Brown Rice

Time 50m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

1/2 onion, chopped
1 1/8 cups brown rice
1/4 cup lentils
1/8 cup wild rice
4 cups water
fresh ground pepper, to taste
1 teaspoon ground cardamom
3 teaspoons chicken bouillon granules

Steps:

  • Remove the inner pot from the rice cooker.
  • Place the rices and lentils in a sieve, rinse under running water.
  • Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
  • Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.

RICE PILAF WITH LENTILS AND SPLIT PEAS



Rice Pilaf With Lentils and Split Peas image

Make and share this Rice Pilaf With Lentils and Split Peas recipe from Food.com.

Provided by Barb 3663

Categories     < 30 Mins

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

2 cups diced onions
4 garlic cloves
1/2 teaspoon salt
1 1/2 cups brown rice
1/2 cup lentils
1/2 cup dried split peas
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
1 tablespoon sesame oil
6 vegetable bouillon cubes
3 bay leaves
1/4 cup pine nuts, toasted
1 cup celery, diced

Steps:

  • Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
  • Add rice and stir to coat. Continue stirring until rice smells nutty.
  • Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
  • Remove Bay leaf.
  • Fluff with a fork, Mix in pine nuts and celery. Serve.

Nutrition Facts : Calories 172.4, Fat 4.2, SaturatedFat 0.5, Sodium 112.7, Carbohydrate 29.1, Fiber 4.9, Sugar 2.5, Protein 5.6

RICE PILAF WITH PEAS AND ALMONDS



Rice Pilaf with Peas and Almonds image

This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

2 tablespoons unsalted butter
1 shallot, minced
1 cup long-grain white rice
Coarse salt and ground pepper
1 dried bay leaf
1 3/4 cups hot water
3/4 cup frozen peas
3 tablespoons chopped almonds

Steps:

  • In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.

Nutrition Facts : Calories 156 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 4 g

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