VEGAN--Mazidra

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* Exported from MasterCook *

 

Mazidra

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Beans & Legumes Middle Eastern

Rice Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried lentils

4 cups water

1 teaspoon McKay's chicken-style seasoning

4 cloves garlic -- minced

1 bay leaf

salt to taste

3 cups cooked rice

2 large (or 3) onions -- sliced in thin rings

4 tablespoons olive oil

 

Prepare rice or rewarm precooked rice.

In a large saucepan, combine dried lentils, water, McKay's seasoning,

garlic, bay leaf, and salt. Bring to a boil and turn temperature down; cover

and simmer approximately 30-40 minutes until lentils are tender. Set aside.

In a large skillet, saute onion rings in olive oil until tender. Add

additional olive oil and/or water to make a broth, if desired.

To assemble: On individual oven-proof serving plates, put about one cut of

cooked lentils spread thin. Spread a generous portion of sauteed onions with

onion/olive oil broth on lentils. Bake each plate of lentils in a preheated 450

degree oven for approximately 10 minutes or until onions begin to brown and

edges of lentils get slightly crispy. This will marinate the onion mixture

through the lentils. Serve immediately with a side dish of rice.

 

 

 

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Per serving: 503 Calories (kcal); 12g Total Fat; (20% calories from fat); 25g

Protein; 76g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : Serve Mazidra with a tabouli salad and pita bread with hummus for a

Mediterranean meal.

 

Lentils and rice can be made ahead of time and warmed just before assembling.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0