Seared Daurade With Mujadara Recipes

LEBANESE MUJADARA

Steps:

• In a wide non stick pan, add the sliced onions and the olive oil. Turn the heat high for the first 2-3 minutes then reduce to the lowest setting and caramalise for 35-40 minutes, sautéing every few minutes so as not to burn on one side.
• Soak the rice in water for around half an hour and set aside
• Wash the lentils and add to a pot along with the 5 cups of water
• Bring the lentils to the boil then reduce to medium heat while they cook
• After 20 minutes of the lentils cooking, check one and if it is nearly done, add the drained cup of rice
• Add the salt and spices, a quarter of the onions as well as any excess oil from the onions which should be nearly done by now.
• Cover the rice with a lid and cook for another 20 minutes on low. Taste and adjust the salt as necessary.
• Serve with salad or yoghurt.

SEARED DAURADE WITH MUJADARA

Steps:

• Place lentils in a 2-quart saucepan, add 4 cups water, bring to a simmer and cook until tender, about 40 minutes. Set aside. Bring 1 1/2 cups water to a boil in a 3-quart saucepan, add rice, reduce heat to a simmer, cover and cook 12 minutes. Set aside, covered.
• Heat 4 tablespoons of the olive oil in a medium-size skillet, add white part of scallions, the shallots and ginger. Cook gently until tender and lightly browned, 6 to 8 minutes. Fold into the rice, then fold in 1/2 cup of the piquillo peppers and the almonds. Cover.
• Heat 2 tablespoons of the olive oil in the skillet, add the onion and garlic, cook gently until tender but not brown, about 5 minutes. Stir in the remaining piquillo peppers and cook another couple of minutes. Puree this mixture in a food processor. Fold in the vinegar and season with salt and pepper. Return to the skillet and set aside.
• To assemble the mujadara, fold the cooked lentils into the rice mixture. Add in the lemon juice and season to taste with salt and pepper. Gently stir in the green of the scallions and place over low heat, covered, to warm. Place the skillet with the piquillo pepper sauce over low heat.
• Pat the fish dry and season with salt and pepper. Heat one or two cast-iron skillets, large enough to hold the fish with a little room to spare, until very hot. Add the remaining 2 tablespoons olive oil, sear the fish on the skin side and cook about 3 minutes, turn and cook another 2 minutes, until just done.
• Spread a big circle of the piquillo pepper sauce on each of 6 dinner plates or one large platter. Divide the mujadara rice and lentil mixture among them, or in the middle of the platter. Top the mujadara with the fish, skin side up, add the parsley and serve.

MUJADARAH

Steps:

• Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions.
• Set heat on medium-low and stir occasionally until very soft, about 45 minutes then turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.
• Deglaze pan with the veggie broth and stir into the onions to get more flavor. See "caramelized onions" in Joy of Cooking for a more thorough description of the process if needed. If pressed for time you can do a higher heat version of this but the results won't be as tasty.
• Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don't want them still crunchy , but you definitely want to retain their shape. We aren't making lentil soup here. Some folks cook the rice and lentils together but I don't think that gives you enough control over the texture.
• When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
• To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

ONE-POT MUJADARA WITH LEEKS AND GREENS

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.