5 Ingredients or Fewer

Rice and Lentils - Mjadra

February 26, 2012
1 Ratings
  • Serves 4
Author Notes

This is a vegetarian gluten free dish typical of the middle East. Rice and lentils cooked to perfection with two delicious toppings, caramelized onions and tomato and cucumber salad.
May I have that recipe

What You'll Need
  • 1 cup Lentils
  • 1 cup Parboiled rice
  • 4 cups filtered or bottled water divided
  • 2 teaspoons salt or salt to taste
  • 2 large Spanish onions
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 large cucumber
  • 1/4 cup chopped parsley
  • 1 pint grape tomatoes (mix red and yellow)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt or salt to taste
  1. In a large soup pot, boil lentils in 2 cups of salted water until “al dente”?
  2. Add remaining 2 cups of water, rice and salt. Bring to a boil and simmer until all the water has been absorbed (about 20 minutes).
  3. In the mean time, prepare the onion topping. In a large skillet, sauté the sliced onions in olive oil, add salt and cook until they start to brown. Add balsamic vinegar and cook until caramelized.
  4. For salad topping, mix all the ingredients in a medium size bowl. Toss it all together and let it sit for a few minutes.
  5. Serve the rice and lentils in a bowl, add the caramelized onion topping and the salad.
  6. ENJOY!

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