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  • Tag: Israel

    • Recipe for Mejadra (rice and lentils)

      Posted at 10:21 am by Mary Ann Lesh
      Feb 17th

      This delicious Middle Eastern mix of lentils and rice, simmered with fragrant spices and mixed with caramelized onions, is also nutritious. Varying spellings include mujaddara, mujadarah, mjadra, majadra, mjaddara, mejadra, mudardara, mjaddara, mjaddaret, or megadarra. No matter how you spell it, mejadra is a tasty and hearty vegan dish. This can be made without oil in a non-stick skillet. The no-oil version has a slightly different texture, but it is delicious.

      PREP: 30 min.
      COOK: 30 min
      MEDIUM SAUCEPAN, MIXING BOWL, SERVING BOWL

      SERVES: 4
      INGREDIENTS
      OLIVE OIL, 2 Tbsp
      ONIONS, 3 medium, thinly sliced
      LENTILS, 1/2 c green or brown, dried
      CUMIN, 1/4 tsp
      RICE, 1/2 c
      TURMERIC, 1/2 tsp, ground
      ALLSPICE, 1/2 tsp, ground
      CINNAMON, 1/2 tsp, ground
      SUGAR, 1 tsp
      SALT, to taste
      BLACK PEPPER, to taste
      WATER, 1 c
      INSTRUCTIONS
      1. Wash the LENTILS, cover with water, bring to a boil, lower heat and cook for 12-15 minutes until tender but not mushy; set aside
      2. Caramelize the sliced ONION in the OLIVE OIL until transparent and golden brown; drain on a paper towel and sprinkle with salt
      3. Wash the RICE thoroughly; toast it lightly in the oil from the onions until it is slightly brown
      4. Stir in the CUMIN, ALLSPICE, CINNAMON, SUGAR, and BLACK PEPPER
      5. Add 1 cup of WATER and stir lightly; bring the rice mixture to a boil, add SALT, then lower the heat, cover the pan, leaving air space so it doesn’t boil over.
      6. When the RICE mixture has cooked for 10 minutes, stir in the LENTILS, taste to adjust salt, replace the lid, and continue cooking for 5 more minutes
      7. Remove from heat, cover with a clean dish towel, and replace the lid tightly; let set for 10 minutes
      8. Pour mixture into a large mixing bowl, and add half the ONIONS; mix lightly
      9. Move to serving bowl and top with the remaining ONIONS
      Posted in RECIPES | Tagged India, international cuisine, Israel, lentils, mejadra, Middle Eastern, onion, Persia, rice, spices
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  • When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.

    Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here.

    The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.

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