Best 4 One Pot Mujadara With Crispy Leeks And Spring Greens Recipes
Mujadara is a classic Middle Eastern dish that is both hearty and flavorful. It is traditionally made with lentils, rice, and onions, but this recipe adds a twist with the inclusion of crispy leeks and spring greens. The result is a dish that is packed with flavor and texture, and that is sure to become a favorite.
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ONE-POT MUJADARA WITH LEEKS AND GREENS
Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make. The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don't get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).
Provided by Melissa Clark
Categories dinner, lunch, one pot, main course
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
- Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
- Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
- Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 2 grams
ONE-POT MUJADARA WITH CRISPY LEEKS AND SPRING GREENS
Make and share this One-Pot Mujadara With Crispy Leeks and Spring Greens recipe from Food.com.
Provided by lecole54
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
- Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
- Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
- Drain lentils and stir into pot. Add 4-1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Nutrition Facts : Calories 448.8, Fat 14.6, SaturatedFat 2, Sodium 1323.7, Carbohydrate 64, Fiber 16.1, Sugar 2.8, Protein 15.8
MUJADARA WITH LEEKS AND LEAFY GREEN VEGETABLES
Make and share this Mujadara With Leeks and Leafy Green Vegetables recipe from Food.com.
Provided by Phil Franco
Categories Long Grain Rice
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place lentils in a large bowl. Pour in warm water to cover the lentils by about 1 inch (2.5 cm). Let soak while preparing the other ingredients. Slice the leeks in half lengthwise. Wash under running water to ensure there is in grit inside. Then slice crosswise.
- Add the oil and garlic to a large heavy frying pan or Dutch oven, and heat using a medium-high setting. Add leeks and fry while stirring often, until they are crisp and golden brown (generally 5 - 10 minutes. Stir in the rice and sauté for an additional two minutes. Add the allspice, cumin and cayenne. Drain the lentils that have been soaking and add to the pot. Add the bay leaf, cinnamon stick, 2 teaspoons salt, 4 1/4 cups water. Bring to the boil and then reduce to a simmer. Cover with a lid and cook, using low heat for about 15 minutes.
- Rinse greens in a colander, shake dry and add to the top of the lentil mixture, to wilt them. Cover the pot with a lid and cook for 3-5 minutes more. Check that the rice and lentils are tender, but a little firm and that and greens are wilted. Remove from heat and set aside with the lid on for about 5 minutes. Serve into bowls and garnish with the crisp brown leeks that were cooked previously.
Nutrition Facts : Calories 343.6, Fat 14.4, SaturatedFat 2, Sodium 1490.8, Carbohydrate 46.2, Fiber 6, Sugar 2.8, Protein 8.7
ONEONE-POT MUJADARA WITH CRISPY LEEKS AND SPRING GREENS
Steps:
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak. 2. Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise. 3. Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt. 4. Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds. 5. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Tips:
- Use high-quality lentils: Lentils are the star of this dish, so it's important to use good-quality ones. Look for lentils that are plump and free of debris. You can use brown or green lentils for this recipe.
- Rinse the lentils before cooking: Rinsing the lentils will help to remove any dirt or debris. It will also help to prevent the lentils from foaming while they are cooking.
- Use a flavorful broth: The broth you use will add a lot of flavor to the mujadara. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
- Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
- Add the crispy leeks and spring greens at the end of cooking: The crispy leeks and spring greens add a lot of flavor and texture to the mujadara. Add them at the end of cooking so that they don't overcook and become limp.
Conclusion:
This one-pot mujadara with crispy leeks and spring greens is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this mujadara recipe a try. You won't be disappointed!
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