Best Middle Eastern Rice And Lentils Recipes

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH

Steps:

• Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
• Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
• Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
• Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
• Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
• Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
• In a small bowl, season the yogurt with salt to taste.
• Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

MIDDLE EASTERN RICE AND LENTILS

Steps:

• Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
• Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
• Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

MIDDLE EASTERN RICE AND LENTILS

Steps:

• In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
• Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
• Cook until rice and lentils are almost tender, about 10 to 15 minutes.
• Stir in the bell pepper and peas.
• Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
• Let stand 5 minutes before serving.
• I sometimes use this rice to make stuffed peppers.
• I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
• I also use leftover rice to make veggie burgers.
• Enjoy!
• For Vegetarian/Vegan do not use chicken broth.

MIDDLE EASTERN LENTILS AND RICE WITH CARAMELIZED SHALLOTS

Steps:

• Paritally cook the lentils in a saucepan of salted boiling water for 15 minutes. Drain and set aside.
• Heat 1tbs of the oilive oil in a skillet over medium heat. Add the shallots and cook, stirring frequently, until lightly browned, about 10 minutes. Remove half of the shallots from the skillet and set aside.
• Add the lentils to the skillet and stir in the cumin, coriander, paprika and salt and pepper to taste. Add the rice and water, bring to a boil and cook, uncovered, until the lentils are tender and the rice is cooked, about 30 minutes. Remove from the heat, cover and set aside for 10 to 15 minutes while you finish cooking the reserved shallots.
• Heat the remaining 1 tbs of oil in a skillet over medium heat. Add the reserved shallots and cook until browned and caramelized, about 5 minutes.
• Place the rice and lentil mixture in a large serving bowl and top with the crisp shallots. Serve hot.