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Mejadra (Rice with Lentils)

This makes a good side dish or vegetarian main dish. The fried onions and plain yogurt are very important to this dish as it won’t be as good without them.



Mejadra (Rice with Lentils)



Ingredients, Method & Procedure.

1/2 cup brown lentils

1 cup rice

olive oil

2 large onions, one chopped, one sliced

1/2 Tbsp ground cumin

salt and pepper

plain yogurt, for serving

1. Rinse the lentils. Cook in water until softened, about 30 minutes. Drain.

2. Heat some olive oil in a pan and fry the chopped onion until golden. Add the lentils, cumin, and some salt and pepper. Add the rice and stir fry for a few minutes, until opaque.

3. Add 1 1/2 cups boiling water, bring it all to a boil, then lower the heat, cover and cook for 20 minuets. Remove from heat, fluff with a fork and cover for another 10 minutes. Season with salt and pepper to taste.

4. Top with fried onions and serve with plain yogurt.

Fried Onion Topping:

Once you get the rice cooking, start frying the onions. The trick is to cook them slowly so they have lots of flavor. Heat some olive oil in a skillet over medium or medium-low heat. Add the sliced onion. Slowly cook the onion until brown and crisp (you may need to increase the heat at the end to make it crispy). Add a little salt towards the end too.

Posted by :   Art of Delicious   on   Friday, December 23, 2011

Categories :   Main Course   |   Rice & Starch   |   Side Dish


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