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Mojadara
Jay, per your request, here is the yummy mojadara recipe, you may need
to tweak the spice ratio to suit your taste. But here goes:
1 cup washed brown lentils
1 cup rice (I use brown basmati)
4 TB olive oil
1/2 tsp pepper
1/2 tsp ground turmeric
1 TB ground cumin (you might experiment w/this, i like 2 tsp's instead)
4 large onions, sliced
1 1/2 cups warm water
2 tsp salt
Heat water in large pot. Add lentils and bring to a boil.
Remove pan from heat and set aside for 10 minutes. Rinse lentils
under running water and drain. In another pan, heat oil and saute
rice and lentils on medium heat for about 2 minutes until grains are
well coated. Add salt, pepper, cumin, turmeric and warm water and
bring to a boil on high heat stirring occasisionally. Cover the
pan tightly and reduce heat to low and cook for about 10
minutes. While the lentils are cooking, I saute the onions in
about 1-2 TB olive oil until carmelized. (the original recipe
asks you to deep fry the onions, which i don't care to do). When
both pans are done, mix contents together in a big bowl and enjoy!
I got this recipe from a web search after becoming addicted to
it. I was getting it from our co-op, it was made by a local (slow
food) lebanese restaurant. My habit was becoming too expensive so
I had to find the recipe. It seems most mojadara recipes are
about the same. Enjoy!
to tweak the spice ratio to suit your taste. But here goes:
1 cup washed brown lentils
1 cup rice (I use brown basmati)
4 TB olive oil
1/2 tsp pepper
1/2 tsp ground turmeric
1 TB ground cumin (you might experiment w/this, i like 2 tsp's instead)
4 large onions, sliced
1 1/2 cups warm water
2 tsp salt
Heat water in large pot. Add lentils and bring to a boil.
Remove pan from heat and set aside for 10 minutes. Rinse lentils
under running water and drain. In another pan, heat oil and saute
rice and lentils on medium heat for about 2 minutes until grains are
well coated. Add salt, pepper, cumin, turmeric and warm water and
bring to a boil on high heat stirring occasisionally. Cover the
pan tightly and reduce heat to low and cook for about 10
minutes. While the lentils are cooking, I saute the onions in
about 1-2 TB olive oil until carmelized. (the original recipe
asks you to deep fry the onions, which i don't care to do). When
both pans are done, mix contents together in a big bowl and enjoy!
I got this recipe from a web search after becoming addicted to
it. I was getting it from our co-op, it was made by a local (slow
food) lebanese restaurant. My habit was becoming too expensive so
I had to find the recipe. It seems most mojadara recipes are
about the same. Enjoy!
Tags: lentils, mojadara, onions, rice
Views: 1
Replies to This Discussion
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Permalink Reply by Jay Crawford on -
Thanks Michelle,
I love lentils, rice and the flavours of the middle east...I'm imaging this warm on a bed of romaine lettuce...MMM:) -
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Permalink Reply by Michelle Novak on -
I like the idea of putting it over romaine, it hadn't occurred to me! thanks!
Jay Crawford said:Thanks Michelle,
I love lentils, rice and the flavours of the middle east...I'm imaging this warm on a bed of romaine lettuce...MMM:) -
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Permalink Reply by Jay Crawford on
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Anyone have suggestions as to how this can be done completely raw?
Another discusion I had with RawPeron was about how to sustitute Rice and beans for a raw alternative...I can soak beans well enough I just having trouble with the rice thing. I am a big fan of wild grain rices and the eastern style dishes with rice and assorted legumes.
To be totally raw we shouldn't have to go without these wonderful foods? -
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Permalink Reply by Michelle Novak on
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hmm. i haven't tried it raw yet, but i like your thinking. Just thinking about it, the first time i'd try maybe soaking/sprouting quinoa in place of the rice and maybe do as many green onions as you'd like or regular onion sliced thinly again add as much to taste (not the 4 listed above, 4 raw would be a bit overpowering!) You may need less oil as well. Please post your results if you try it before I do!
Every day I try to eat a greater percentage of raw food! This sounds like a yummy addition, but may need some tweaking!
good luck!
Jay Crawford said:Anyone have suggestions as to how this can be done completely raw?
Another discusion I had with RawPeron was about how to sustitute Rice and beans for a raw alternative...I can soak beans well enough I just having trouble with the rice thing. I am a big fan of wild grain rices and the eastern style dishes with rice and assorted legumes.
To be totally raw we shouldn't have to go without these wonderful foods? -
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Permalink Reply by Jay Crawford on
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Michelle,
Experimenting in the kitchen can be fun! I was thinking if i could soften rice without cooking (maybe sprouting?) then it could be warmed quickly in a pan with oil just don't bring it over the 118F temp...then one could have their Rice and legumes raw and warm too! IDEAS! IDEAS! -
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Permalink Reply by Michelle Novak on
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I may try that first too. Do you just saute it on low, that's probably not too hot, do you think that will keep it under 118 F?
Jay Crawford said:Michelle,
Experimenting in the kitchen can be fun! I was thinking if i could soften rice without cooking (maybe sprouting?) then it could be warmed quickly in a pan with oil just don't bring it over the 118F temp...then one could have their Rice and legumes raw and warm too! IDEAS! IDEAS! -
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Permalink Reply by Jay Crawford on
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I've used this method to make warm dishes before Eg.: Warm coconut oil on med heat then drop onions and garlic in, if it sizzles then the pan's ready, turn it down a hair. Keep them moving and add Zucchini ribbons (shaved with peeler) to pan and toss til warm. I make the Sundried Tomatoe Marinara in Brendans book and gently warm it on low while the rest is prepared. I haven't needed a thermometer I just warm til it's a nice temp for eatting which would be right around 100-110F ish. Basically if veggies start to wilt they've gotten too warm! The Idea is quick and gentle! But I find myself with a little Kitchen savy not often seen in the male genome :) It's from my mother and her mother!
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Permalink Reply by Michelle Novak on
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thank you! it's inspiring to know i could still have raw food warm just so long as I keep it under the 118 mark. I think i had mentally put all cooked food dishes in my mind in a separate catagory, when really I may be able to adapt many of my favorites! So it looks like I may very well be able to have my "cake" and eat it too!
Jay Crawford said:I've used this method to make warm dishes before Eg.: Warm coconut oil on med heat then drop onions and garlic in, if it sizzles then the pan's ready, turn it down a hair. Keep them moving and add Zucchini ribbons (shaved with peeler) to pan and toss til warm. I make the Sundried Tomatoe Marinara in Brendans book and gently warm it on low while the rest is prepared. I haven't needed a thermometer I just warm til it's a nice temp for eatting which would be right around 100-110F ish. Basically if veggies start to wilt they've gotten too warm! The Idea is quick and gentle! But I find myself with a little Kitchen savy not often seen in the male genome :) It's from my mother and her mother! -
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