Lebanese Rice with Lentils and Vermicelli (Mjadra)
Mjadra, this comforting dish of rice, lentils, and golden vermicelli, is a staple of Lebanese cuisine. You'll love its simplicity and deep flavors. Perfect for a vegetarian meal, it's enjoyed with a fresh salad and yogurt. Lebanese cuisine is full of treasures like mezze, but this family dish is a well-kept secret. The secret lies in the crispy fried onions that add a sweet and crunchy touch. Easy to prepare, this economical and nutritious dish will delight the whole family. Don't hesitate to serve it with labneh or fattoush salad for a complete and balanced meal.
Ingredients
- Brown lentils250 g
- Basmati rice200 g
- Vermicelli50 g
- Onion1 large
- Olive oil4 tbsp
- Ground cumin1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water600 ml
Instructions
- 1
Rinse the lentils and cook them in 500 ml of boiling water for 20 minutes until tender but still firm. Drain, reserving the cooking water.
- 2
In a large pot, heat the olive oil over medium heat. Add the finely sliced onion and sauté until golden and crispy. Set aside half for garnish.
- 3
Add the vermicelli to the pot with the remaining onion and lightly brown, stirring constantly.
- 4
Add the rinsed rice, cooked lentils, cumin, salt, and pepper. Mix well.
- 5
Pour in 600 ml of water (or the lentil cooking water) and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes until the rice is tender and the water is absorbed.
- 6
Let rest for 5 minutes, then fluff with a fork. Serve hot, garnished with the reserved fried onions.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !