Sunday, May 4, 2008

Lentils & Rice (Mujadarra)

As per Tammi's request, here is the recipe for Lentils and Rice, referred to in my 8 Week Menu Plan. Now, I will admit that I did not care for this dish when I first tried it. But over time, I have come to love it. It is tasty and inexpensive to make - a bonus in these times of food costs going out of control.

Lentils & Rice (Mujadarra)

2 cups whole lentils
several garlic cloves
2 onions, sliced thinly lengthwise (like crescents)
1/4 cup olive oil
1 cup rice
1 tsp. salt
black pepper to taste
1/2 tsp. ground cumin

Boil lentils and garlic in water (enough to cover) until the lentils are almost tender. While they are cooking, fry the onion slices until golden brown in the olive oil. Drain and set aside.

Add the rice and spices to the lentils. Top with 3 cups of hot water. Cover and simmer gently until the rice is soft and the water is absorbed. Serve topped with the fried onions. The traditional salad served with this dish is below.

Lemony Salad (my name - clearly not the official Arabic name!!)

Lettuce, chopped finely
Tomatoes, chopped finely
Onions, chopped finely
Cucumbers, diced small
Olive oil
Lemon juice
Salt

Make the salad in proportions according to your likes (more or less onion, etc.). Then add a drizzle of olive oil, a good size squirt of lemon juice and salt to taste. Stir well and serve. (Hubby - official Arab - actually mixes his salad into the lentils & rice.)

2 comments:

Misty said...

this looks really yummy! i've been reading your blog lately, just not commenting!!
if you want, i can email you the list of questions from the theologian quiz, you send me your answers and i'll tell you who you are!! LOL!!

ValleyGirl said...

Thanks, Lori!! I'm trying to fix simpler, more healthy meals these days and lentils is something I've never actually tried. I think I might have to give this one a go, though. These two dishes paired together seem like they'd make a wonderful meal.

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