VCE--Lentils and Rice with Fried Onions

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Lentils and Rice with Fried Onions (Mujadarrah)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons olive oil

1 very large onion -- sliced into rounds 1/4 " thick

1 1/4 cups green or brown lentils -- sorted & rinsed

salt and freshly milled pepper

3/4 cup white or brown long-grain rice

 

Heat the oil in a large skillet over medium heat. Add the onion and cook,

stirring frequently, until it's a rich, dark brown, about 12 minutes.

Meanwhile, put the lentils in a saucepan with 1 quart of water and 1 teaspoon of

salt. Bring to a boil, then simmer for 15 minutes. Add the rice, plenty of

pepper and, if needed, additional water to cover. Cover and cook over low heat

until the rice is done, about 15 minutes. Stir in half the onions, then cover

and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture onto

plates or a platter and cover with the remaining onion.

 

Source:

" page 302 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 189 Calories; 20g Fat (94.4% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 1/2 Vegetable; 4 Fat.

 

NOTES : As plain as this sounds, mujudarrah is absolutely one of the best dishes

there is. A Jordanian cook I know serves her version accompanied by a chopped

vegetable salad that sparkles with parsley and lemon. Although you can cook the

onions in a scant amount of oil, it's the oil that makes this otherwise humble

dish so very good.

Nutr. Assoc. : 0 0 0 0 0