Mdardara (lentil and Rice Pilaf)
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 cup red lentil, washed and drained (or brown)
- 1 cup rice
- 2 large onions, halved and thinly sliced
- 1⁄4 cup olive oil (not extra virgin)
- 5 cups water
- salt and pepper
directions
- Soak rice in hot water (not the 5 cups above--separate water) for 15 minutes, drain.
- Stir fry onions in oil until golden brown, set aside to crisp and drain.
- In the same pot, reserve 1 tbsp of the oil add water and lentils, and boil until lentils are tender, but still a little firm.
- Add the rice, salt and pepper.
- Bring to a boil again.
- Lower the heat and simmer until the water is absorbed.
- Serve hot or cold.
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Reviews
-
Tastes good but ours came out quite mushy, the lentils were almost fully disintegrated. Maybe that is how it is supposed to be? I feel the softness is due to the red lentils, which I am assuming meant split red ones (the ones used in soup all over the Middle East??) I soaked my rice as usual in cold water as I have white Basmati rice that does not do well with much soaking. I used canola oil as the only olive oil I have is unrefined extra virgin. I used sea salt and freshly ground black pepper to taste. I cooked the rice and lentils with the general amount of liquid I use for cooking rice, which was exactly what was left over from cooking the lentils in a covered pot. I served the rice with recipe#185756 for a basic meal.
RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>