Majadrah (Lentil and Rice Pilaf)
This warming blend of flavors and textures was created by Chef June Reznicoff.
|2||c||green or brown lentils|
|4||tbsp||canola or olive oil|
|4||medium onions (chopped)|
|2||c||Stonyfield Organic Whole Milk Plain Yogurt (for garnish)|
Rinse the lentils. If possible soak them in warm water for at least 2 hours. Drain and set aside. (If you don't soak the lentils they may need more water and take longer to cook.) Heat the oil in a large saucepan over medium-high heat. Add the onions and saute until golden brown, about 10-15 minutes. Set aside 1 cup of the sauteed onions for garnish. Add the rice to the onions in the pan and saute until well coated with oil, about 1 minute.
Add the lentils, water, salt, pepper spices and bay leaf. Bring to a boil, reduce the heat and cook covered over low heat for 20 minutes, longer if the lentils haven't been soaked Add small amounts of water as necessary - test the rice and lentils to see if they are ready.
Remove from the heat and let stand covered 5 minutes. Fluff with a fork. Remove the bay leaf. Serve on a large platter and scatter the remaining one cup of sauteed onions on top. Pass the yogurt as a garnish.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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