M'Juderah (Lebanese rice and lentils)
"This is a really healthy and tasty dish two Lebanese friends taught me."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 cups uncooked basmati rice
- 1 cup brown lentils (pick the stones out first)
- 1 large onion, minced
- 1 tablespoon allspice, or more to taste
- oil
-
Side
- 6 -8 tomatoes, finely chopped (any kind)
- 1 English cucumber, peeled and finely chopped
- 4 -6 cloves garlic, minced
- salt
- 3 tablespoons vegetable oil
directions
- Rinse the rice and lentils in a large pot with cold water.
- After rinsing, fill with water and cook until rice and lentils are tender.
- Drain in colander and rinse with cold water.
- In the meantime, cook onions in oil (a few tablespoons) until soft.
- Remove from heat and add allspice and rice.
- Mix and fluff thoroughly and don't forget the salt.
- Cover with dishtowel on underside of lid.
- Leave on warm on burner for at least 1/2 hour.
- Side: mix all ingredients and add salt to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I live in the Middle East and have eaten Mejadarah hundreds of times in dozens of different versions. I never had it with allspice before and was curious to try it. It was delicious, although I have to admit that my taste was prejudiced by the countless versions I've had that were heavily flavored with cumin instead of allspice, hence the 3 stars. A good side dish for a meat eater, and even better main course for a vegetarian. -
I like easy to make dishes. This was nice. -
I tried the recipe but after trying it realized I don't like the spice all spice much, so for me it wasn't a favorite however the recipe made a large quantity so I wanted to finish it up. I used Olive Oil and Lemon to put it on the dish and rolled them into wraps and I loved it more that way because it made the allspice more mild. I would definately do this recipe but with cumin next time or less allspice. It was more a personal preference because of the allspice for me but you can always substitute. I liked the assortment of ingredients alot!
-
Even my meat loving DH liked this. I tried it with the double helping of carmelized onions, and I have to say it was very good. The best part is that leftovers of the rice/ lentil mixture freeze nicely, so if you're cooking for two, you have the basis for three meals. We'll cook this again.
-
If you have time, use lots of onions (three large ones are not too many) and cook them gently in olive oil for 45 minutes to an hour until they are dark brown and super sweet. This takes the simple meal of lentils and rice to an entirely new and succulent level. A big salad of mache and endive is fabulous with it.
see 1 more reviews
Tweaks
-
I live in the Middle East and have eaten Mejadarah hundreds of times in dozens of different versions. I never had it with allspice before and was curious to try it. It was delicious, although I have to admit that my taste was prejudiced by the countless versions I've had that were heavily flavored with cumin instead of allspice, hence the 3 stars. A good side dish for a meat eater, and even better main course for a vegetarian.
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
