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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

M’Juderah - Lebanese lentils and rice Recipe

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This recipe for M’Juderah - Lebanese lentils and rice is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large or 7 small sweet yellow onions - sliced half moons
1 cup lentals
¾ cup uncle bens white converted rice
¾ olive oil for cooking
Directions:
Directions:
¼ cup oil in large non stick pan, add all onions and cook on medium until golden brown - takes almost an hour! Add remaining ½ oil to these onions then turn to high; stay with it while the onions darken and carmalize further - don’t burn them!

Cover lentils with 7 cups water, let soak 30 minutes. Add 1 tsp salt - or more if you like it salty - then cook covered for 20 minutes on simmer
Add white rice and cover, cook oil and 20 minutes. Rice and lentals should be soft but not mushey.

Add the finished onions to the rice and lental mixture and cook uncovered until extra moisture gone
Number Of Servings:
Number Of Servings:
8

 

 

 

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