Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
M’jaddara (Palestinian Rice with Lentils)
1 cup lentils (adas baladi, if available)
1/2 cup rice
1 1/2 tsp salt
3/4 tsp pepper
1 1/2 tsp cumin
1 onion
1/4 cup olive oil
wash the lentils under the running tap. Put them in a cooking pan with just one cup of water and bring
them to a boil on high heat, it takes 5-7 minutes. Lower the heat and cook them covered for another
15-20 minutes or until all the water is absorbed. Add the washed rice, the salt, pepper, and cumin, add
another cup of water, stir gently and leave to boil, then lower heat. At this stage of the cooking you can
put a grid under the pot in order to make sure that the rice and lentils will not stick to the bottom of the
pan.
While the lentils are cooking, peel and wash the onion and chop it into rings. Heat the olive oil in a frying
pan and fry the onion rings until they turn golden. By this time, the cooking water of the lentil and rice
mixture will have been almost absorbed: add the hot oil from the pan to the lentils, but do not add the
onion rings, and stir gently with a wooden spatula. Leave to simmer for a few minutes until the liquid is
totally absorbed, then remove from the stove and leave to rest for a few minutes before serving.
Use the onion rings to decorate the top of the serving plate and prepare a tomato salad to serve on the
side.
Salatet el-raheb (Palestinian Aubergine Salad)
3 large aubergines (about 900g / 2lb)
3 tomatoes, red and firm
salt and pepper to taste
Page 350