Return to Main Recipes Page/Return to Home Page
2 cups green lentils
Cover lentils with warm water and leave to soak for an hour. Drain.
Wash and dry rice and buckwheat. Heat olive oil and add rice and buckwheat. Stir-fry for 2-3 minutes until rice turns light gold.
Add lentils, water and spices, bring to a boil and lower heat to minimum. Cook covered for 20-25 minutes until all the water is absorbed. Transfer to a serving bowl and keep warm.
Heat vegetable oil and fry onions with sugar and a pinch of salt until browned. Dump the whole skillet content over the rice and serve. There's lots of leftovers, but it keeps chilled for several days.
Poster's Notes:M
Posted by Tsippi Jelingold
Nutritional Info Per Serving: 486 Calories (kcal); 26g Total Fat; (47% calories from fat); 7g Protein; 58g Carbohydrate; 0mg Cholesterol; 543mg Sodium
2 cups long Persian or Indian rice
1 cup buckwheat/kasha
2/3 cup olive oil
6 cups hot water or stock
2 tsp. salt
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. black pepper
4 large onions, chopped
4 tbsp. vegetable oil
1 tsp. sugar
salt
Mjadra (or majadra or mjadara and many other variations) is a Middle-Eastern side dish of rice, green lentils and fried onions. I like to add buckwheat which is Russian staple food, and makes this an inter-culture dish. If you prefer the original, omit the buckwheat, 2 cups of the water and use 1/2 cup oil.