Travel Bureau
Mujadarrah: Lentils and Rice with Fried Onions
from Karen Schaan
Source: Recipes Online (with modifications)
Ingredients:
6 tbsp olive oil
1-3 large white onions, sliced into rings (the more the better!)
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
1 tbsp cumin (optional)
1.5 tsp garam masala (optional)
1 bullion cube (chicken or vegetable) (optional)
1/4 cup plain yogurt or sour cream (optional but highly recommended)
salt and pepper to taste
Directions:
Heat the olive oil in a large skillet over medium heat. Stir in the onions and cook for about 10 minutes or until browned. Remove
from heat and set aside.
Note: Caramelize the onions as much as you can without burning.
Place lentils in a medium saucepan with enough lightly salted water to cover (approximately 2 cups). Bring to a boil, reduce heat,
and simmer for about 15 minutes.
Note: If using brown rice, cook the rice with the lentils from the start and add 1.5 cups additional water. Also if using optional
cumin, garam masala and bullion cube - add to the lentil mixture when cooking. Another recommended spice for this dish is
cinnamon.
Stir rice and enough water to cover (approximately 1.5 cups) into the saucepan with the lentils. Season with salt and pepper. Cover
saucepan, and continue to simmer for 15 to 20 minutes or until rice and lentils are tender.
Mix half the onions into the lentil mixture.
Top with yogurt or sour cream and remaining onions to serve.
Quick Baked Eggplant
from Kari Lowe
Ingredients:
One large eggplant
Mayonnaise
Bread crumbs
Italian Spices
Vegeta
Salt and pepper
Directions:
Slice eggplant into 1/2 inch thick sections
Smear each side lightly with mayo
Coat with seasoned bread crumbs. I use Italian spices and
salt (or Vegeta) and pepper to taste.
Bake at 200 Celsius for about 25 minutes or until crispy (the
inside should be soft but the coating crispy).
fall 2009 - 9