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lentils and rice

I have a recipe that is basically lentils, rice and onions. When I try to make it, I find I either over cook the lentils so the rice will get tender so it comes out mushy (I'm still working on my timing). The other problem is that it ends up dry, because both the lentils and rice keep absorbing the water after I take it off the heat.

Does anyone have any ideas on how to cook lentils and rice together without it becoming mushy or too dry?

Thanks.
Laurie

asked by lsgerman over 1 year ago
10 answers 3008 views
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drbabs

Barbara is a trusted source on General Cooking.

added over 1 year ago

I always cook them separately. it's only one more pot to clean--no big deal. I freeze or refrigerate the leftovers separately so i can use them in a different dish later on.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Cook the two separately and then work the lentils into the cooked rice. I'd recommend using dark "beluga" lentils and you will end up with something similar to the S.American moros e cristianos. Lentils and rice require different cooking times individually.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Cook the two separately and then work the lentils into the cooked rice. I'd recommend using dark "beluga" lentils and you will end up with something similar to the S.American moros e cristianos. Lentils and rice require different cooking times individually.

Photo2
added over 1 year ago

rice gets cooked faster than lentils. However, if you keep the lentils soaked for 15-20 min you'll be able to cook them in about the same time.

I'm yet to find a solution to your second problem. I don't think it's easy to prevent the rice and lentils from goinf dry. Try to cover the vessel so as prevent the steam from going out...

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added over 1 year ago

I cook lentils and rice together all the time! The trick is to use long grain brown rice, which takes longer and is healthier anyway. And sometimes, depending on the kind of lentil, I add the lentils a little later on (e.g. red lentils take less time than yellow or green).

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added over 1 year ago

Thanks everyone for your responses. I will try cooking them separately. It is funny how the recipe calls for you to cook the lentils for about 15 min before you add the rice. But if I'm going to do them together it sounds like you all would recommend starting the rice before adding the lentils. I will also try the long grain brown rice trick the next time I cook them together. I am definitely learning a lot on this website, besides finding some wonderful recipes!

Laurie

08270410avatar_messbrasil
added over 1 year ago

I just answered your question on a diferent box,I think you clicked twice or something...doesn't matter.Go take a look!

Gobblegobble
added over 1 year ago

I'd soak the lentils for a while first and use brown rice, which takes me about 22 minutes to cook (which I've also soaked). In my opinion I'd start the lentils first, since I like them softer, but since I've never cooked them together, it's really up to you how soft you want your lentils.

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added over 1 year ago

Are you trying to make mujaddara? Maybe you should try another recipe--check an Egyptian cook book for a good recipe. The suggestions to cook the rice and lentils separately would work, as would using brown rice which requires a longer cooking time, or adding the rice about 20 minutes into the lentils' cooking time. Le Puy lentils, like the belugas, do not get mushy when cooked, so the variety of lentil would change the consistency.

There is a more complex dish, khoshari, which adds pasta and chick peas as well as tomatoes and spices, to the mix--look for a khoshari recipe in Egyptian sources as well.

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Good suggestion on looking into Egyptian sources.