Mujadarah (rice and lentils)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| ⅓ | cup | Rice |
| 2 | Onion | |
| 3 | cups | Water |
| 2 | teaspoons | Mom's Allspice Plus |
| 1 | teaspoon | Cumin |
| ¼ | cup | Oil |
| Salt and pepper | ||
Directions
Quarter and slice onions, and fry in oil until dark brown. Meanwhile, combine lentils, spices, water, and bring to a boil. Add onions and rice, and cook until rice is tender (maybe 30 minutes) A variation on this is to substitute egg noodles for the rice, and toss in some frozen chopped spinach. This makes for more of a "soup", while the other is meant as a side dish.
mom's allspice pluse: 1 ounce allspice 1 teaspoon cinnamon 2 teaspoons cardamom 1 teaspoon ground cloves 1 teaspoon ground nutmeg Recipe by: Rick Richardson's Syrian Mom Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998
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