Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 300grams basmati rice
- 3tablespoons olive oil
- 4 large onions
- 4 cloves garlic
- 1teaspoons cumin
- 1 1/2teaspoons ground coriander
- 1teaspoons cinnamon
- 200grams puy lentils
- 1 2/3 cup chicken stock
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
16.9grams
Fat
14.5grams
Carbs
54.2grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Mejadra is a flavour packed Lebanese rice and lentil dish traditionally served with delicious sweet and slightly crispy onions on top.
Method
Step 1 of 4
Place the rice in a bowl and pour over enough boiling water to cover. Set aside to soak.
Step 2 of 4
Heat the oil in a large, non-stick frying pan on a medium heat and cook the onions for 15-20 minutes, stirring every so often, until caramelised and a little crisp.
Step 3 of 4
Add half of the caramelised onions and the minced garlic to a large, deep pan on medium heat with a drizzle of oil. Cook for 2 minutes, tip in the spices and cook for 1 minute. Add the drained rice and lentils and stir to coat.
Step 4 of 4
Pour over the chicken stock, bring to the boil, reduce the heat and leave to cook uncovered for 12-15 minutes until the stock has been absorbed and the rice is tender. Serve with the remaining onions on top.
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