M'jadrah -- Lebanese Rice and Lentils
"A 'dish of the poor' from my Lebanese cookbook. Good eaten with fried fish or served cold the next day with fried steak or leftover fish. You can also make it into a salad by adding olive oil and lemon juice."
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 400 g long-grain rice
- 100 g large brown lentils
- 500 ml water
- 1⁄2 teaspoon salt
- 1 tablespoon oil
- 3 -4 large onions, thinly sliced into rings
directions
- Soak the rice in boiling water for 20-30 minutes, then wash 3-4 times by rubbing the rice together between your palms.
- Drain or squeeze dry with your hands.
- Also sift through the lentils and remove any stones or foreign matter.
- Wash, put in a pot with the water and bring to a boil.
- Add the salt, cover and simmer for about 35 minutes until partly cooked.
- Add the rice, re-cover and simmer for another 15 minutes.
- Meanwhile, heat the oil in a pan and brown the onion rings.
- Stir into the rice andlentils.
- The dish should not be dry but the rice shouldn't be mushy either.
- It's better a little underdone than overcooked.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Really easy and so good! I made a tomato & cucumber relish dressed with lemon juice & olive oil to top this and doubled the carmelized onions. We're trying to go meat-free one evening a week dishes like this make it a pleasure! -
So simple, (not quick but simple) but we and the kids (including the baby)loved it. Added an extra large onion and gave the onion plenty of time to caramelise. Added cumin just before serving. A good staple to throw a few vegies and a piece of chicken or fish with. -
yes, this is a great recipe, i know it from my family who are from Lebanon, but the way its made in my family is by frying extra onion, very nicely browned and then liquefy with some of the lentils liquid and add it to the pan so it gets the extra flavour of the onions... yummie and is wonderful to accompany it with a tomato, cucumber, onion, salad, all in small pieces seasoned with lemon juice and olive oil...wonderful!! I'll have this today :) Greetings to all
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
