Healthy Food

Christmas Mujaddara (Lebanese Rice)

Written by hana

Christmas Mujaddara (Lebanese Rice)

A new idea for a vegetarian Christmas dish after your many requests I hope you like it 🙂 This is a very tasty Lebanese rice revisited with chestnuts and pomegranate on the Christmas side


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Christmas Mujaddara (Lebanese Rice)

preparation time 30 Session minutes
cooking time 20 Session minutes


ingredients

For the dish:

  • 3 White or yellow onions
  • olive oil
  • 1 Issue agave syrup
  • 260 g Basmati rice (raw weight)
  • 35 key Water
  • 1 ccc turmeric
  • 1 Issue cumin
  • 1 ccc ground coriander
  • 70 g Dried lentils (or 160g canned cooked lentils)
  • 210 g chestnut
  • 1 Grenade

To prepare the sauce:

  • 200 g Sheep’s milk yogurt (or cheese)
  • 1 ccc cumin
  • salt pepper
  • 2 Beautiful sprigs of fresh parsley
preparation time 30 Session minutes
cooking time 20 Session minutes


ingredients

For the dish:

  • 3 White or yellow onions
  • olive oil
  • 1 Issue agave syrup
  • 260 g Basmati rice (raw weight)
  • 35 key Water
  • 1 ccc turmeric
  • 1 Issue cumin
  • 1 ccc ground coriander
  • 70 g Dried lentils (or 160g canned cooked lentils)
  • 210 g chestnut
  • 1 Grenade

To prepare the sauce:

  • 200 g Sheep’s milk yogurt (or cheese)
  • 1 ccc cumin
  • salt pepper
  • 2 Beautiful sprigs of fresh parsley


directione

  1. Peel the onion, then chop finely. Heat a frying pan over low heat with a little olive oil and fry the onions for ten minutes, stirring regularly.

  2. Once the onions start to brown, add the agave syrup and simmer for a few more minutes. For reservations.

  3. Wash the basmati rice with cold water, then put it in a saucepan with the water and spices. Heat over high heat until the first boil. Then turn off the heat and cover with a lid for 6 minutes, until the water disappears.

  4. Cook the lentils if they are dry. Add the cooked lentils to the cooked rice and set aside.

  5. Brown the chestnuts a little in a skillet over low heat and add them to the rice and lentils. For reservations.

  6. Meanwhile, he lowered the pomegranate seeds. To make this step easier, I advise you to do it in a bowl of water so that it does not repaint your kitchen) 😉

  7. Also make the sauce by mixing the sheep’s milk, yogurt, cumin, salt, pepper and fresh parsley.

  8. Prepare the dish: Put the mixture of rice, lentils and chestnuts in a large dish. Top with caramelized onions, pomegranate and fresh parsley. Enjoy your yogurt sauce without delay!


Ratings

The sauce and dish can be prepared the day before the meal (add the pomegranate and fresh parsley at the last minute).

Recipe in collaboration with the French Rice Mill Group Find more recipes on leriz.fr! 🙂

good Appetite !

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hana

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