Majadrah (Lentil and Rice Pilaf)

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This warming blend of flavors and textures was created by Chef June Reznicoff.

440
Calories
8g
Fat
20g
Protein
8
Servings

Ingredients

2 c green or brown lentils
4 T canola or olive oil
4 medium onions (chopped)
2 c rice
5 c water
2 t salt
1/4 t black pepper
1/4 t coriander seeds
1/4 t ground allspice
1/4 t ground cinnamon
2 bay leaves
2 c Stonyfield Organic Whole Milk Plain Yogurt (for garnish)
Nutrition Information: 
Calories: 
440
Calories from Fat: 
70
Total Fat: 
8g
Sodium: 
630mg
Total Carbohydrate: 
75g
Dietary Fiber: 
16g
Sugars: 
10g
Protein: 
20g
Calcium: 
15%

Preparation:

Step 1

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.

Step 2

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.

Step 3

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.

Ingredients

2 c green or brown lentils
4 T canola or olive oil
4 medium onions (chopped)
2 c rice
5 c water
2 t salt
1/4 t black pepper
1/4 t coriander seeds
1/4 t ground allspice
1/4 t ground cinnamon
2 bay leaves
2 c Stonyfield Organic Whole Milk Plain Yogurt (for garnish)
Nutrition Information: 
Calories: 
440
Calories from Fat: 
70
Total Fat: 
8g
Sodium: 
630mg
Total Carbohydrate: 
75g
Dietary Fiber: 
16g
Sugars: 
10g
Protein: 
20g
Calcium: 
15%

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