Main dish - Greek Lentils and Rice-Fakorizo recipes

Author: Jeff Bernhardt  

Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. Mujadara is a simple Lebanese lentil and rice dish with crispy onions that's packed with flavor.

Mujadara (Lentils and Rice with Caramelized Onions)

Mujadara (Lentils and Rice with Caramelized Onions)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It's a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Provided by: Cookie and Kate
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Middle Eastern
Number of ingredients: 14
  • 4 medium cloves garlic, smashed and peeled
  • 2 bay leaves
  • 1 tablespoon ground cumin
  • 1 ¾ teaspoons fine sea salt, divided
  • Freshly ground black pepper
  • 5 cups water
  • 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
  • 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
  • ⅓ cup extra-virgin olive oil
  • 2 medium-to-large yellow onions, halved and thinly sliced
  • ½ cup thinly sliced green onions (from 1 bunch), divided
  • ½ cup chopped fresh cilantro or flat-leaf parsley, divided
  • Plain whole-milk or Greek yogurt, for serving
  • Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha
  • Serving Size: 1 generous serving, without yogurt or hot sauce
  • Calories: 471 calories
  • Sugar: 4.7 g
  • Sodium: 936.3 mg
  • Fat: 16.3 g
  • Saturated Fat: 2.1 g
  • Trans Fat: 0 g
  • Carbohydrate: 70.5 g
  • Fiber: 8.5 g
  • Protein: 16.9 g
  • Cholesterol: 0 mg
How to cook:
  1. In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
  2. Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
  3. Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
  4. Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
  5. Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
  6. Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool.
  7. When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
  8. Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
  9. Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.
Notes: NEW VIDEO! Mujadara: Lentils and Rice with crispy onions! RECIPE, 6 days ago · RECIPE: Duration: 3:51Posted: 6 days ago

One Pot Lentil and Rice Recipe Inspired by Lebanese

This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean Duration: 5:20

Crazy delicious Mujadara! Lentils and Rice with Crispy Onions!



Duration: 11:08

Greek Lentils and Rice-Fakorizo

Greek Lentils and Rice-Fakorizo
An easy, traditional Greek vegetarian recipe. Rice cooked with vegetables and rice, Flavorful, filling and good for you.
Provided by:
Total time: 65 minutes
Cook time: 55 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Greek,Mediterranean
Number of ingredients: 12
  • 1/2 cup small lentils, dry, uncooked
  • 1 bay leaf
  • Rosemary (small branch)
  • 2 tablespoons olive oil
  • 1 medium onions chopped
  • 2 garlic cloves minced
  • 1 carrot diced
  • 1/2 cup rice (uncooked-I used medium grain), uncooked
  • 1 tomatoes diced
  • freshly ground pepper
  • 1 teaspoons salt
  • parsley or other herbs of your choice
How to cook:
  1. Rinse the dry lentils, put in a pot with water and bring to a boil. Drain the lentils, put them back in the pot with about ¾ cups cold fresh water, along with the bay leaf and rosemary. Simmer for about 15-20 minutes until soft (not mushy). Drain the lentils and set aside.
  2. In a large deep pan (or pot) heat the olive oil and sauté the onions until translucent. Add the carrot and sauté 2-3 minutes more and then add the garlic and sauté for about 30 seconds.
  3. Add the rice and sauté for another 2 minutes until rice is covered in the olive oil. Then add the lentils, salt and pepper and blend well.
  4. Add the tomato and about 1 cups water and simmer for about 15 minutes, covered until rice is cooked and water is absorbed. Add more hot water as needed.
  5. Remove from heat and fluff with a fork. Sprinkle some chopped parsley. You may serve with feta cheese.
Notes: Crazy delicious Mujadara! Lentils and Rice with Crispy Onions!, FULL RECIPE SUBSCRIBE TO THIS CHANNEL: https Duration: 3:50

Mujadara Lebanese Lentils and Rice with Crispy Onions

Mujadara Lebanese Lentils and Rice with Crispy Onions
Mujadara is a simple Lebanese lentil and rice dish with crispy onions that's packed with flavor. This lentils and rice recipe calls for only a few ingredients and is very easy to make.
Provided by: Shadi HasanzadeNemati
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Mediterranean,middle eastern
Number of ingredients: 10
  • 5 tbsp olive oil
  • 2 onions (thinly sliced)
  • 2 tbsp olive oil
  • 2 onions (chopped)
  • 1 1/2 cup lentils
  • 1 1/2 cup long grain rice
  • 1 1/2 tsp cumin
  • 1 tsp cinnamon
  • 4 cups water
  • 1 1/2 tsp salt
  • Calories: 761 kcal
  • Carbohydrate: 107 g
  • Protein: 25 g
  • Fat: 26 g
  • Saturated Fat: 4 g
  • Sodium: 897 mg
  • Fiber: 25 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Caramelized onion
  2. Heat olive oil over in a pan over medium heat. Cook onions until brown and golden. Set aside.
  3. Mujadara
  4. Heat olive oil in a pot over medium heat. Saute onion until golden brown.
  5. Add in lentils and cook for two to three minutes.
  6. Add rice, cumin and cinnamon to the lentils. Stir well so everything is completely combined.
  7. Pour water into the pot with salt, bring to simmer and let it cook for about 30-40 minutes until the lentil and rice is completely cooked.
  8. Mix the lentils and rice with caramelized onion and serve with plain yogurt and salad.
Notes: Mujadara {Lebanese Lentils and Rice Recipe}, It's basically just lentils, rice and onions. You'll also need some olive oil. But those are pretty much basic Middle Eastern pantry items that

Mediterranean Rice and Lentils with Spiced Beef and Crispy Onions

Mediterranean Rice and Lentils with Spiced Beef and Crispy Onions
A pre-fab pumpkin pie spice blend allows us to add a range of flavors with just one ingredient.
Provided by: serenajones1
Total time: 30 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: not set
Number of ingredients: 11
  • 12 cups water
  • 1 cup long-grain white rice
  • 1 pound 85 percent lean ground beef
  • 3 garlic cloves ; minced
  • 2 teaspoons ground cumin
  • Salt and pepper
  • 1/2 easpoonpumpkin pie spice
  • 1 (15-ounce) can lentils ; rinsed
  • 1/2 upplain whole-milk yogurt
  • 1 cup canned fried onions
  • 1/4 upchopped fresh dill
  • Calories: 455 calories
  • Fat: 17.624398875 g
  • Carbohydrate: 45.98037 g
  • Cholesterol: 77.1107029 mg
  • Fiber: 0.885499971151352 g
  • Protein: 25.40361039575 g
  • Saturated Fat: 6.77085210605 g
  • Serving Size: 1 1 Serving (884g)
  • Sodium: 126.649384303208 mg
  • Sugar: 45.0948700288486 g
  • Trans Fat: 2.528242545975 g
How to cook:
  1. Serve with lemon wedges.
  2. 1. Bring water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until tender, about 12 minutes. Drain rice in fine-mesh strainer.
  3. 2. Meanwhile, cook beef in 12-inch nonstick skillet over medium heat, breaking meat into small pieces with spoon, until just beginning to brown, 8 to 10 minutes. Add garlic, cumin, 2 teaspoons salt, 1 teaspoon pepper, and pumpkin pie spice and cook until fragrant, about 30 seconds.
  4. 3. Add rice and lentils to skillet and cook over medium-high heat, stirring often, until heated through, about 3 minutes. Transfer rice mixture to platter. Drizzle with yogurt and sprinkle with fried onions and dill. Serve.
Notes: One Pot Mediterranean Lentil and Rice Recipe, Once the onions are nicely caramelized, add the strained tomatoes/passata and the spices and give it a nice mix. Now drain and rinse the lentils
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