Mjeddrah (Lebanese Lentil Rice) |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 12 |
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This recipe is commonly believed to be the mess of pottage for which Esau sold Jacob his birthright. Yes, it is traditional to have the salad on top. Ingredients:
1 cup carrot, sliced |
1 cup celery, sliced |
2 cups onions, chopped |
1 small dried red chili, stemmed and broken in half |
1 teaspoon cinnamon |
1 tablespoon olive oil |
2 cups uncooked brown rice |
1 tablespoon olive oil |
6 cups water |
1 lb lentils, washed and drained |
12 servings garden salad (lettuce, spinach leaves, chopped tomatoes, chopped onions, chopped bell pepper, sliced olives, and s) |
3 tablespoons olive oil |
2 tablespoons lemon juice |
1/2 teaspoon paprika |
1/4 teaspoon dry mustard |
1 garlic clove, minced |
1/4 teaspoon honey |
salt |
Directions:
1. Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
2. In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
3. Stir in water and lentils. Cover and cook on high 6-8 hours.
4. When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.
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