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.
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Jabulani Dlamini
[email protected]I didn't have any spring greens, so I used spinach instead. It worked out great!
Ak Rafi
[email protected]This dish was a bit too oily for my taste.
ak 47
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
Slindokuhle Shozi
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Chubbs Williams
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great meatless meal that's packed with flavor.
Julian Espinoza jr
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy leeks and spring greens.
faysal lover boy
[email protected]I'm a big fan of mujadara, and this recipe is one of the best I've tried. The crispy leeks and spring greens add a really nice touch.
Derek Benigno
[email protected]This dish is so flavorful and satisfying. I highly recommend it!
Opti Mine
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover lentils and rice.
Jay villarreal
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The leftovers are also great for lunch the next day.
Angel Daria
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavor combination and the crispy leeks were a real crowd-pleaser.
Naqi Ali
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The flavors were incredible and the dish was a big hit with my family.
gisho_oni_baka gisho_oni_baka
[email protected]I'm not usually a fan of lentils, but this recipe changed my mind. The crispy leeks and spring greens really elevated the dish and made it something special.
Bruno Mapunda
[email protected]This dish was easy to make and packed with flavor. I especially loved the crispy leeks - they added a nice textural contrast to the soft lentils and rice.
Aftab warrich
[email protected]I'm always looking for new ways to cook lentils, and this recipe definitely delivered. The combination of lentils, rice, and crispy vegetables was incredibly flavorful and satisfying.
A Safe Place For Girls Midwest
[email protected]This mujadara recipe was a hit! The crispy leeks and spring greens added a delicious crunch and freshness to the dish. I also loved the smoky flavor from the cumin and paprika.