Middle Eastern Rice (Mejadra)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tsp salt
- 2 tsp cumin seeds
- salt
- 2 tbsp olive oil
- 1 tsp sugar
- black pepper
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 1/2 tbsp coriander seeds
- 1 cup basmati rice ((or long grain))
- 1 1/4 cup / 315 ml water ((see notes))
- 400 oz canned brown lentils drained (1 can) (, drained )
- 3 large or 4 small onions ( very finely sliced)
- 1 cup / 250 ml vegetable or sunflower oil
- Carbohydrate 2.47418541802832 g
- Cholesterol 0 mg
- Fat 2.29789083433524 g
- Fiber 1.51787918472131 g
- Protein 0.485561250146873 g
- Saturated Fat 0.276714583442788 g
- Serving Size 1 1 Serving (2842g)
- Sodium 293.286583331377 mg
- Sugar 0.956306233307009 g
- Trans Fat 0.118993083343197 g
- Calories 28 calories
Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels. Repeat with remaining onions, in two batches. Put the olive oil, cumin seeds and coriander in a saucepan over medium heat. Cook for a couple of minutes until the spices are fragrant. Add the rice and stir to coat with the oil and spices. Add the water and lentils. While it comes to boil, add all the other spices, salt and pepper. When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed. Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb. Fluff rice with a from and adjust the seasoning with more salt if you wish. Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.
