Mjeddrah

[Guest guest]

Mjeddrah

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Mjeddrah

 

 

Mjeddrah is a stout lentil and rice stew, a Lebanese staple.

 

 

1/2 cup brown lentils, soaked an hour or more

1/2 cup long grain brown rice, rinsed

3 cups water

1/2 cup onion, sliced

1/2 teaspoon whole -OR- ground cumin

2 tablespoons (30 ml) olive oil

salt and pepper to taste

 

Optional

Any of:

minced garlic

dried chili pepper

half a cinnamon stick

a few cardamom pods

chopped carrots, celery, etc. Not too much of this, I think,

but a little is good.

 

 

1. Pick over the lentils to remove any stones.

 

2. Saute the onion and any other vegetables in the olive oil for a

minute or two. Optionally, sauté the rice for a short time but do

not let it burn.

 

3. Add the water and other ingredients, bring to a boil, and simmer,

covered, for 40 minutes to an hour. You will have to check it

occasionally and add water - the final product should have some

liquid but should not be very soupy. It is finished when the rice

and lentils are both no longer crunchy.

 

 

Variations :

 

A little parmesan cheese (vegan) is tasty sprinkled on as a garnish

Or you could saute some chopped onion and garlic quickly and harshly

in oil until it browns (a slight burning is good), then stir it into

some natural yogurt (vegan) and use as a garnish.

[Guest guest]

I love this recipe, Kim. Thanks for sending it. I make something similar

and serve it over a slice of bread and then we top it with the seasoned

lentils, grated cabbage, carrots, onions, and tomatoes. It's always

delicious! The cumin makes the lentils so tasty!

 

LaDonna

 

 

 

Mjeddrah

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Mjeddrah

 

Mjeddrah is a stout lentil and rice stew, a Lebanese staple.

 

1/2 cup brown lentils, soaked an hour or more

1/2 cup long grain brown rice, rinsed

3 cups water

1/2 cup onion, sliced

1/2 teaspoon whole -OR- ground cumin

2 tablespoons (30 ml) olive oil

salt and pepper to taste

 

Optional

Any of:

minced garlic

dried chili pepper

half a cinnamon stick

a few cardamom pods

chopped carrots, celery, etc. Not too much of this, I think,

but a little is good.

 

1. Pick over the lentils to remove any stones.

 

2. Saute the onion and any other vegetables in the olive oil for a

minute or two. Optionally, sauté the rice for a short time but do

not let it burn.

 

3. Add the water and other ingredients, bring to a boil, and simmer,

covered, for 40 minutes to an hour. You will have to check it

occasionally and add water - the final product should have some

liquid but should not be very soupy. It is finished when the rice

and lentils are both no longer crunchy.

 

Variations :

 

A little parmesan cheese (vegan) is tasty sprinkled on as a garnish

Or you could saute some chopped onion and garlic quickly and harshly

in oil until it browns (a slight burning is good), then stir it into

some natural yogurt (vegan) and use as a garnish.