An Award-Winning GF Food & Travel Publication [Est. May 2018] Follow Us on
{"id":1056982204463,"title":"Majadra (Middle Eastern Lentils with Rice)","handle":"majadra","description":"\u003cp\u003eJanuary 24, 2019\u003c\/p\u003e\n\u003cp\u003eMajadra, a popular comfort food dish found throughout the Middle East, is the perfect Mediterranean combination of lentils and rice. It is most common to find it topped with fried onion, but my husband and I recently started adding \u003cspan\u003esautéed\u003c\/span\u003e leek instead, and we love it!\u003c\/p\u003e\n\u003cp\u003eMost recipes call for brown lentils, and for the Majadra to be mashed or \u003cspan\u003epuréed\u003c\/span\u003e, but I use French Green lentils from \u003cstrong\u003e\u003ca href=\"https:\/\/www.pereg-gourmet.com\/products\/lentils-2\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ePereg Natural Foods\u003c\/a\u003e\u003c\/strong\u003e, and choose to keep it whole, so as to give it a bite. \u003c\/p\u003e\n\u003cp\u003eMakes 4 servings\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eTips for preparing Majadra\u003c\/strong\u003e\u003c\/span\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eI soak my lentils and rice for at least 4 hours. This helps break down any phytic acid that might cause individuals like myself, from being able to easily digest legumes and grains. Once soaked, I rinse well and drain.\u003c\/li\u003e\n\u003cli\u003eI cook the lentils and rice in separate pots. Because I soak them, they only take 10 minutes to cook.\u003c\/li\u003e\n\u003cli\u003eOnce my lentils and I rice are cooked, I like to \u003cspan\u003esauté\u003c\/span\u003e them in a large skillet with some Miyoko's Creamery Vegan Butter. In addition to the \u003cspan\u003esautéed\u003c\/span\u003e leeks and spinach, I like adding in some chopped fresh sage. Believe me, you will love it this way! If you happen to have any leftovers, add some toasted walnuts and \u003cspan\u003epurée\u003c\/span\u003e to create a Lentil P\u003cspan\u003eâté!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients for Lentils\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 cups of your choice broth or water, (I use vegetable broth)\u003c\/li\u003e\n\u003cli\u003e1 cup of your choice lentils, cooked (I use \u003cstrong\u003e\u003ca href=\"https:\/\/www.pereg-gourmet.com\/products\/lentils-2\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ePereg French Green Lentils\u003c\/a\u003e\u003c\/strong\u003e)\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e2 whole bay leaves\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon of good quality sea salt (I use\u003ca href=\"https:\/\/www.selinanaturally.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003e Selina Naturally\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eIngredients for Rice\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 cups of your choice broth or water\u003c\/li\u003e\n\u003cli\u003e1 cup of your choice rice (I use basmati or jasmine for a fragrant result)\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon of good quality sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eOther Ingredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBy adding these ingredients, we've come to enjoy this dish for breakfast (add an egg as pictured above), lunch and dinner.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 teaspoon of ground cumin\u003c\/li\u003e\n\u003cli\u003e1\/8 teaspoon of ground cinnamon \u003c\/li\u003e\n\u003cli\u003e1 tablespoon of your choice fat (I like extra virgin olive oil or Miyoko's Vegan Butter)\u003c\/li\u003e\n\u003cli\u003e1 leek, finely julienned or chopped, sautéed in your choice oil (we include the greens!)\u003c\/li\u003e\n\u003cli\u003e2 cups of fresh spinach\u003c\/li\u003e\n\u003cli\u003e1 cup of fresh arugula\u003c\/li\u003e\n\u003cli\u003e1 tablespoon of chopped sage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a medium pot, bring water (or broth) to a boil. Add lentils and bay leaves. Reduce to a simmer. Cook lentils for 10-15 minutes, or until soft and tender. Set aside.\u003c\/li\u003e\n\u003cli\u003eCombine water and rice in a medium pot. Bring to a boil, then immediately reduce to a simmer. Cook rice for 10-15 minutes, or until soft and tender. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn a large skillet, sauté leeks in your choice fat. Transfer to a clean plate. \u003c\/li\u003e\n\u003cli\u003eIn the same large skillet, warm 1-2 tablespoons of your choice fat. \u003c\/li\u003e\n\u003cli\u003eSauté the lentil and rice so everything is coated with the warm fat. Add the prepared leek, spinach, arugula, and sage. Add the ground cumin and cinnamon. Use a spoon to stir and combine. Cover with lid and allow it to sit covered, until you're ready to serve. \u003c\/li\u003e\n\u003cli\u003eIf you can have dairy, add a dollop of yogurt or sour cream. Serve immediately. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2019-01-24T14:59:53-08:00","created_at":"2019-01-24T15:01:36-08:00","vendor":"GlutenfreeGlobalicious Magazine","type":"Some Recipes for You to Try!","tags":["Chef Lori Miller","Easy Gluten-free Recipes","Gluten-free","Gluten-free California","Gluten-free Food","Gluten-free Foodies","Gluten-free Hotels","Gluten-free Los Angeles","Gluten-free Mediterranean","Gluten-free Recipes","Gluten-free Travel","Gluten-free USA","GlutenfreeGlobalicious","GlutenfreeGlobalicious Magazine"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":9926671761455,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Majadra (Middle Eastern Lentils with Rice)","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_549b84e5-8cfd-4566-8581-35945580a29b.jpg?v=1548371064"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_549b84e5-8cfd-4566-8581-35945580a29b.jpg?v=1548371064","options":["Title"],"content":"\u003cp\u003eJanuary 24, 2019\u003c\/p\u003e\n\u003cp\u003eMajadra, a popular comfort food dish found throughout the Middle East, is the perfect Mediterranean combination of lentils and rice. It is most common to find it topped with fried onion, but my husband and I recently started adding \u003cspan\u003esautéed\u003c\/span\u003e leek instead, and we love it!\u003c\/p\u003e\n\u003cp\u003eMost recipes call for brown lentils, and for the Majadra to be mashed or \u003cspan\u003epuréed\u003c\/span\u003e, but I use French Green lentils from \u003cstrong\u003e\u003ca href=\"https:\/\/www.pereg-gourmet.com\/products\/lentils-2\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ePereg Natural Foods\u003c\/a\u003e\u003c\/strong\u003e, and choose to keep it whole, so as to give it a bite. \u003c\/p\u003e\n\u003cp\u003eMakes 4 servings\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eTips for preparing Majadra\u003c\/strong\u003e\u003c\/span\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eI soak my lentils and rice for at least 4 hours. This helps break down any phytic acid that might cause individuals like myself, from being able to easily digest legumes and grains. Once soaked, I rinse well and drain.\u003c\/li\u003e\n\u003cli\u003eI cook the lentils and rice in separate pots. Because I soak them, they only take 10 minutes to cook.\u003c\/li\u003e\n\u003cli\u003eOnce my lentils and I rice are cooked, I like to \u003cspan\u003esauté\u003c\/span\u003e them in a large skillet with some Miyoko's Creamery Vegan Butter. In addition to the \u003cspan\u003esautéed\u003c\/span\u003e leeks and spinach, I like adding in some chopped fresh sage. Believe me, you will love it this way! If you happen to have any leftovers, add some toasted walnuts and \u003cspan\u003epurée\u003c\/span\u003e to create a Lentil P\u003cspan\u003eâté!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #666666;\"\u003e\u003cstrong\u003eIngredients for Lentils\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 cups of your choice broth or water, (I use vegetable broth)\u003c\/li\u003e\n\u003cli\u003e1 cup of your choice lentils, cooked (I use \u003cstrong\u003e\u003ca href=\"https:\/\/www.pereg-gourmet.com\/products\/lentils-2\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ePereg French Green Lentils\u003c\/a\u003e\u003c\/strong\u003e)\u003c\/li\u003e\n\u003cli\u003e3 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e2 whole bay leaves\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon of good quality sea salt (I use\u003ca href=\"https:\/\/www.selinanaturally.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003e Selina Naturally\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eIngredients for Rice\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 cups of your choice broth or water\u003c\/li\u003e\n\u003cli\u003e1 cup of your choice rice (I use basmati or jasmine for a fragrant result)\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon of good quality sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eOther Ingredients\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBy adding these ingredients, we've come to enjoy this dish for breakfast (add an egg as pictured above), lunch and dinner.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 teaspoon of ground cumin\u003c\/li\u003e\n\u003cli\u003e1\/8 teaspoon of ground cinnamon \u003c\/li\u003e\n\u003cli\u003e1 tablespoon of your choice fat (I like extra virgin olive oil or Miyoko's Vegan Butter)\u003c\/li\u003e\n\u003cli\u003e1 leek, finely julienned or chopped, sautéed in your choice oil (we include the greens!)\u003c\/li\u003e\n\u003cli\u003e2 cups of fresh spinach\u003c\/li\u003e\n\u003cli\u003e1 cup of fresh arugula\u003c\/li\u003e\n\u003cli\u003e1 tablespoon of chopped sage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: #444444;\"\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a medium pot, bring water (or broth) to a boil. Add lentils and bay leaves. Reduce to a simmer. Cook lentils for 10-15 minutes, or until soft and tender. Set aside.\u003c\/li\u003e\n\u003cli\u003eCombine water and rice in a medium pot. Bring to a boil, then immediately reduce to a simmer. Cook rice for 10-15 minutes, or until soft and tender. Set aside.\u003c\/li\u003e\n\u003cli\u003eIn a large skillet, sauté leeks in your choice fat. Transfer to a clean plate. \u003c\/li\u003e\n\u003cli\u003eIn the same large skillet, warm 1-2 tablespoons of your choice fat. \u003c\/li\u003e\n\u003cli\u003eSauté the lentil and rice so everything is coated with the warm fat. Add the prepared leek, spinach, arugula, and sage. Add the ground cumin and cinnamon. Use a spoon to stir and combine. Cover with lid and allow it to sit covered, until you're ready to serve. \u003c\/li\u003e\n\u003cli\u003eIf you can have dairy, add a dollop of yogurt or sour cream. Serve immediately. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Majadra (Middle Eastern Lentils with Rice)

January 24, 2019

Majadra, a popular comfort food dish found throughout the Middle East, is the perfect Mediterranean combination of lentils and rice. It is most common to find it topped with fried onion, but my husband and I recently started adding sautéed leek instead, and we love it!

Most recipes call for brown lentils, and for the Majadra to be mashed or puréed, but I use French Green lentils from Pereg Natural Foods, and choose to keep it whole, so as to give it a bite. 

Makes 4 servings

Tips for preparing Majadra:

  • I soak my lentils and rice for at least 4 hours. This helps break down any phytic acid that might cause individuals like myself, from being able to easily digest legumes and grains. Once soaked, I rinse well and drain.
  • I cook the lentils and rice in separate pots. Because I soak them, they only take 10 minutes to cook.
  • Once my lentils and I rice are cooked, I like to sauté them in a large skillet with some Miyoko's Creamery Vegan Butter. In addition to the sautéed leeks and spinach, I like adding in some chopped fresh sage. Believe me, you will love it this way! If you happen to have any leftovers, add some toasted walnuts and purée to create a Lentil Pâté!

Ingredients for Lentils

  • 1.5 cups of your choice broth or water, (I use vegetable broth)
  • 1 cup of your choice lentils, cooked (I use Pereg French Green Lentils)
  • 3 garlic cloves, minced
  • 2 whole bay leaves
  • 1/4 teaspoon of good quality sea salt (I use Selina Naturally)

Ingredients for Rice

  • 1.5 cups of your choice broth or water
  • 1 cup of your choice rice (I use basmati or jasmine for a fragrant result)
  • 1/4 teaspoon of good quality sea salt

Other Ingredients

By adding these ingredients, we've come to enjoy this dish for breakfast (add an egg as pictured above), lunch and dinner.

  • 1/2 teaspoon of ground cumin
  • 1/8 teaspoon of ground cinnamon 
  • 1 tablespoon of your choice fat (I like extra virgin olive oil or Miyoko's Vegan Butter)
  • 1 leek, finely julienned or chopped, sautéed in your choice oil (we include the greens!)
  • 2 cups of fresh spinach
  • 1 cup of fresh arugula
  • 1 tablespoon of chopped sage

How To

  1. In a medium pot, bring water (or broth) to a boil. Add lentils and bay leaves. Reduce to a simmer. Cook lentils for 10-15 minutes, or until soft and tender. Set aside.
  2. Combine water and rice in a medium pot. Bring to a boil, then immediately reduce to a simmer. Cook rice for 10-15 minutes, or until soft and tender. Set aside.
  3. In a large skillet, sauté leeks in your choice fat. Transfer to a clean plate. 
  4. In the same large skillet, warm 1-2 tablespoons of your choice fat. 
  5. Sauté the lentil and rice so everything is coated with the warm fat. Add the prepared leek, spinach, arugula, and sage. Add the ground cumin and cinnamon. Use a spoon to stir and combine. Cover with lid and allow it to sit covered, until you're ready to serve. 
  6. If you can have dairy, add a dollop of yogurt or sour cream. Serve immediately. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Related Products