Lentil and rice pilaf

Lentil and rice pilaf

Mjadrah

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 cup brown lentils
4 cup water
1/2 cup olive oil
2 large onions, finely sliced in semicircles
1/2 cup rice, washed and strained
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Method

  1. Rinse the lentils and place them in a saucepan with water. Boil for 20 minutes on a medium heat.
  2. Heat the oil in a deep frying pan and sauté the onions until golden brown. Remove half the onion and place on paper towels to drain and remain crisp, to use as a garnish.
  3. Add the rice to the lentils and cook for 10 minutes. Mix in the onion and oil from the frying pan and simmer, uncovered, for about 15 minutes, stirring occasionally to prevent sticking. Season and pour onto a serving platter. Garnish with the remaining onion.
Tags:
Jewish
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