Sunday, November 28, 2010

Middle Eastern Rice & Lentils

After pledging my love for Lebanese food, I realised I haven't posted about it once! So, following from Wednesdays felafel, I bring you another middle eastern speciality; rice and lentils, also known as mujadara (or some variation of). This recipe cam from the Good Living, although it has been ok-ed by FMIL as an authentic take on the traditional version.

Middle Eastern Rice & Lentils with Blackened Onions
from SMH Good Living, June 2 2009
serves 4
  • 5 tbs olive oil
  • 6 onions, halved and finely sliced
  • 3 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 2 cups vegetable stock
  • 2x 400g cans lentils, drained & rinsed
  • 1 cup long grain rice, rinsed
  • Yoghurt, to serve

Heat 2 tbs of the oil in a medium-large saucepan over medium heat, and add one of the onions, garlic, cumin, cinnamon and all spice. Sauté for four-ish minutes until onion is soft and starting to colour.

Add rice, and stir to coat. Stir in stock and lentils and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes.

the onions - yes I used a red one, but we only had 5 brown onions...

all cooked down, and nicely black

Meanwhile, heat the remaining oil in a large pan and add the remaining 5 onions. Cook until soft and blackened, about 20-30 minutes.

Serve rice scattered with onions, with yoghurt on the side.


1 comment:

  1. Hi Alphie!

    Just writing to say I love your blog...and that your Vogue Kris Kringle present is on its way!!!

    Merry Christmas,
    Lot's of Love,
    Your Vogue KK