This is a variation on the traditional Middle Eastern staple, Mjeddrah (pronounced approximately mmm-JUD-ruh), a lentil and rice pilaf. By Legend, the original was the porridge that Esau sold his birthright for. While the original is Vegan, this variation uses Chicken stock. The original can be found at www.vegikitchen.com/recipes/mjeddrah from Ellen Kanner.
1. Place Lentils and Rice in two separate large bowls, and cover with cold water. Let stand for up to 2 hours. (Longer is better.) They will swell, absorbing most of the water.
2. Thinly slice the onions, and set aside.
3. When the Lentils and Rice have absorbed most of the water, in a large pot or pan, add the Chicken Stock, 2 tablespoons of the Olive Oil and all the other ingredients except the Lentils, Rice, and Onions. Bring to a rapid boil.
4. Add the Lentils and Rice, stirring for even distribution. Return to boil, then reduce heat, cover, and let simmer for up to 40 minutes, or until the rice and lentils have absorbed most or all of the liquid. toward the end, you may wish to uncover. Remove the Bay Leaf.
5. Just before you are ready to serve, sauté the onions in the remaining Olive Oil for about 5 minutes until they soften. Reduce to medium heat and cook for 10 minutes or until they are brown and tender.
6. Ladle out the Lentil and Rice mix with a slotted spoon, and top with plenty of the onions.
I have had the traditional Mjeddrah many many times thanks to the generosity to many Melkite Greek Catholic Jaddahs and Sittos (two different ways to say "Grandmother" in Arabic) over the years. This is dedicated to them!
The Middle Eastern spices (Zatr, Sumac and Shatta) are available at Middle Eastern delis and food stores in many locations and online. The first two are unique, but the Shatta Hot Pepper Sauce could be replaced with Asian hot pepper sauce.
As you can see, you can also add other spices and flavors as you wish. Mjeddrah is very flexible.
Don't rush the recipe, soaking longer is better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (433g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (21%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 9.6mg||3 %|
|Sodium 462.4mg||16 %|
|Potassium 633.9mg||17 %|
|Total Carbohydrate 47.6g||14 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 42.7g|
|Protein 14.5g||21 %|
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Calories per serving: 313
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