Lentils and Rice (Mjeddrah)
Category	Stew recipes
Difficulty

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See also:Cookbook:Mejadra

Mjeddrah is a stout lentil and rice stew, a Lebanese staple.

• ½cup brownlentils, soaked an hour or more
• ½ cuponion, sliced
• A little choppedcarrot,celery, etc. (optional)
• 2tablespoonsolive oil
• ½ cup long grainbrown rice, rinsed
• 3 cups water
• ½teaspoon whole or groundcumin
• Mincedgarlic (optional)
• Driedchile pepper (optional)
• ½cinnamon stick (optional)
• A fewcardamom pods (optional)
• Salt to taste
• Pepper to taste

1. Pick over the lentils to remove any stones.
2. Sauté the onion and any other vegetables in the olive oil for a minute or two.
3. If desired, sauté the rice for a short time, but do not let it burn.
4. Add the rice, water, cumin, garlic, chili pepper, cinnamon, and cardamom to the pot of onions. Bring to aboil, cover, andsimmer for 40 minutes to 1 hour. You will have to check it occasionally and add water—the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.
5. Season with salt and pepper.

• A littleParmesan cheese is tasty sprinkled on as a garnish.
• Sauté some chopped onion and garlic quickly in oil until it browns (a slight burning is good), then stir it into some naturalyogurt and use as a garnish.

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• Recipes using cardamom
• Recipes using chile
• Recipes using cinnamon stick
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• Recipes using cumin

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