MIDDLE EASTERN LENTILS AND RICE
Source of Recipe
Arthur Schwartz, The Food Maven
Recipe Introduction
Serves about 6
A note about lentils: American lentils are larger than European lentils, and
they eventually become mushy, then fall apart, while European lentils keep their
shape. I use the tiny brown lentils from Pantelleria, a Sicilian island near
Tunisia, which I can buy at a very fair price from D. Coluccio and Sons, the
Italian food importers in Bensonhurst). Truthfully, American lentils are just as
good in this dish, if not better. Just be careful not to overcook them. They
could tenderize in less than the 15 to 20 minutes I give to lentils from
Pantelleria.
List of Ingredients
MIDDLE EASTERN LENTILS AND RICE
MUDJADARA
3 tablespoons extra-virgin olive oil
4 medium onions, sliced
3 1/2 cups water
1 cup lentils
1 1/4 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 cup riceRecipe
Heat the oil over medium-high heat in a 10-inch skillet and saute the onions
until lightly browned, about 15 minutes.
Meanwhile, combine the water and lentils in a medium saucepan. Bring to a boil
over high heat. Cover, lower the heat, and simmer for 15 to 20 minutes, or until
the lentils are almost but not entirely tender.
Add about 1/3 of the browned onions to the lentils, and stir in the salt, cumin,
allspice and rice. Cover again and, over low heat, simmer gently for 15 to 18
minutes, until the rice is tender.
Meanwhile, continue to fry the onions until they are very brown, even with a
little black.
When the lentils and rice are tender, remove from the heat, scrape the remaining
browned onions on top, and recover the pot. Let stand 10 minutes, then fluff the
lentils and rice with a fork, tossing in the onions on top.
Serve hot or warm, topped or not with a chopped salad of tomatoes, cucumber and
scallions, with, if desired, chopped parsley or mint. There’s no need to dress
the salad with olive oil and either lemon juice or vinegar, but do so if you
like.
|
Â
Â
Â
|
member logon
