Mujaddara Arabic Lentil Rice
I had to make it a four, because despite that this recipe is very good, it can use more spices.
To enhance the flavors, I used a walmart Lebanese kebab spice (which has a mixture of cumin and other good Arabic spices, ground loosely). I used one large onion, a very large (fried) green pepper, and half a bunch of fresh coriander leaves (chopped), 2 large sprigs of fresh mint (chopped), 3 larger sprigs of fresh basil (chopped), diced, raw garlic (2 cloves) instead of powdered garlic, only olive oil (and as needed, no 1/4 cup, goodness that is way too much!). I think it can use more rice, so I'd add 1 c. next time instead of 3/4 c.
Served with a salad of roundly sliced (skinned) cucumbers, and diced fresh red tomatoes, topped with the Walmart Lebanese spice mix, salt, and sprinkled fresh coriander, basil, and mint.
Both items were lightly spruced with lemon juice (I only used one quarter of a rather small, but juicy, lemon, but I recommend using as much as you like to enhance the flavor of the herbs and veggies!)
This recipe is a 3 or 4 as is, but with my adjustments it became a 5. I would make this exact thing again, and serve with both fresh, plain thick yogurt (full fat), some creamy rich homemade hummus, and fresh or warmed pitas or other flat breads (ie. Afghan bread). I served it with water, but I would like to try this with icy, cold mint tea. I didn't follow the times for this because I forgot, and it turned out perfect on the first try. It's almost a 5, just try it!
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Aug. 16, 2014