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Mejadra
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Rating : 5
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Brief Description
Vegetarian dish made with rice, lentils and seasonings, topped with yogurt for serving.
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Main Ingredient
rice
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Category: Vegetarian
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Cuisine: Arabic
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Prep Time: 30 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Feb 17, 2023
Number of Servings:
Ingredients:
- 1 cups - basmati rice
- 2 tablespoons - unsalted butter
- 2 ounces - angel hair pasta, coarsely broken into 1-inch pieces (about 3/4 cup)
- 1 1/4 teaspoons - Diamond Crystal OR 3/4 tsp. kosher salt, divided
- 1/2 cups - brown lentils
- 2 - medium onions, thinly sliced
- 1 1/2 teaspoons - cornstarch
- 1/2 cups - extra-virgin olive oil, plus more for drizzling
- 1 tablespoons - ground cumin
- 2 teaspoons - ground cinnamon
- 1/2 teaspoons - ground turmeric
- - freshly ground pepper
- 1 cups - plain whole-milk Greek yogurt
- - thinly sliced chives, for serving
Directions:
Place basmati rice in a medium bowl and pour in cold water to cover. Swish the rice around in the water, then drain in a fine-mesh sieve. Repeat process until water runs clear (3–5 more times). Drain rice well the final time.
Heat the butter in a medium saucepan over medium-high heat. Add the angel hair pasta and cook, stirring often, until lightly browned, about 90 seconds. Add rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, along with 2 cups of water and stir to combine. Cover pan and bring to a boil. Reduce heat to low; cook for 15 minutes.
Meanwhile, place the brown lentils in another medium saucepan and pour in enough water to cover by about 1"; season with salt. Bring to a boil, then reduce heat to medium-low and cook until lentils are tender but still hold their shape, about 12–15 minutes. Drain in a fine-mesh sieve; set aside.
Remove rice mixture from heat and let sit (still covered) for 15 minutes.
While the rice mixture is resting, toss together the thinly sliced onions with cornstarch in a clean medium bowl to coat the onion slices. Heat olive oil in a large nonstick pan over high heat. Carefully add onions to the pan; reserve bowl. Reduce heat to medium-high and cook, stirring often and adjusting heat as needed, until golden brown and crisp in spots, about 12–15 minutes.
Reduce heat to medium-low and add cumin, cinnamon, turmeric, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt. Season with freshly ground pepper and cook, stirring, until fragrant, about 30 seconds. Transfer onions back to reserved bowl.
Fluff the rice mixture with a fork. Gently mix in lentils and then onions, reserving a few of the onions.
Divide mejadra among bowls and spoon plain whole-milk Greek yogurt over top. Garnish with reserved onions and thinly sliced chives; drizzle with extra-virgin olive oil.
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