Friday, 19 October 2012

Mujaddara Arabic Lentil Rice



Original recipe makes 6 servings

  1. 1 cup dry lentils, rinsed
  2. 2 cups water
  3. 1 teaspoon salt
  4. 1 tablespoon ground cumin
  5. 1 tablespoon garlic powder
  6. 3/4 cup white rice, rinsed
  7. 3/4 cup water
  8. 1 teaspoon salt
  9. 2 tablespoons olive oil
  10. 1/4 cup vegetable oil
  11. 3 white onions, sliced into 1/4-inch rings


1. Combine the dried beans, 2 glasses water, 1 tsp. sodium, the cumin, and beans dust in a pot over method heat; bring to a cook, reduce warm to low, and prepare until the dried beans begin to ease, 20 to half an hour.

2. Stir the grain, 3/4 cup water, 1 tsp. sodium, and the extra virgin olive oil into the dried beans. Cover the pot and continue food preparation until the dried beans and grain are soft, about 40 moments.

3. Heat the food preparation oil in a container over method heat; prepare the vegetables in the oil until browned, 7 to 10 moments. Spread the vegetables over the grain and lentil combination to serve.


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