Middle Eastern Rice (Mejadra

• Vegan
• Gluten free

• Produce

  • 1 tin Lentils
  • 1/2 cup Shallots, crunchy asian fried

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 Black pepper
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 tbsp Coriander seeds
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin seeds

• Liquids

  • 1 1/4 cup Water

Found on recipetineats.com

Description

Ingredients

• 2 tbsp olive oil
• 2 tsp cumin seeds
• 1½ tbsp coriander seeds
• 1 cup basmati rice (or long grain)
• 1¼ cup water (see notes)
• 1 tin brown lentils, drained (400g / 14oz)
• ½ tsp ground turmeric
• 1½ tsp ground cinnamon
• 1 tsp sugar
• 1 tsp salt
• Black pepper
• 3 large or 4 small onions, very finely sliced
• 1 cup / 250 ml vegetable or sunflower oil
• Salt

Directions

• Heat oil in a medium saucepan over medium high heat. Add about ⅓ of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• 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.