Rice and Lentils (Mejadra)
Extremely simple to cook, mejadra is a fundamental component of Middle Eastern cuisine. It provides carbohydrates, proteins, and a full stomach. It also tastes great. The most common recipe uses rice. Bulgur can be substituted for rice, using the exact same procedure. When cooked with rice, this recipe is gluten-free. It isn't gluten free when cooked with bulgur (wheat).
Source and licence
"Rice and Lentils (Mejadra)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rice_and_Lentils_(Mejadra), revision 4656171), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rice_and_Lentils_(Mejadra)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4656171
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with West Asia by the source (confidence unknown). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup (100 g / 3.5 oz) dry lentils
- Olive oil
- Salt
- Baharat
- Cumin
- Ground cardamom
- 4 cups (1 L / 1.1 qt) water, divided
- 1 cup (80 g / 2.8 oz) uncooked rice or bulgur
- Ground pepper
- 1 medium sized onion
Method
- Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.
- Add salt, baharat, cumin, and ground cardamom to taste.
- Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.
- Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.
- Add salt, black or white pepper, and ground cardamom.
- Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.
- Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).
- Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).
- Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency.