Lentils And Rice Puree Mujaddara Mussafayeh Recipe by Cook Lebanese
Cooking Instructions 60 minutes 1 In a bowl, soak the rice in warm water. 2 In a deep cooking pot, place lentils and 6 cups water on high heat. When water starts boiling, reduce heat, cover the pot, and leave to cook for about 30 min. 3 In a skillet, heat 2 tablespoons of vegetable oil and fry the onions until golden, then set aside. 4 Once cooked, remove the lentils from the water and blend them in a food processor for a few minutes. Put back the lentil mixture in the pot. 5 Strain the rice and add it over the lentils. Stir for few minutes until the rice is cooked. 6 On low heat, add the fried onions and salt and stir continuously for about 20 min. 7 Before removing from heat, add 1 tablespoon of olive oil. 8 Remove from heat, pour in a serving plate and let it cool before serving. 1 In a bowl, soak the rice in warm water. 1 In a bowl, soak the rice in warm water. 2 In a deep cooking pot, place lentils and 6 cups water on high heat. When water starts boiling, reduce heat, cover the pot, and leave to cook for about 30 min. 2 In a deep cooking pot, place lentils and 6 cups water on high heat. When water starts boiling, reduce heat, cover the pot, and leave to cook for about 30 min. 3 In a skillet, heat 2 tablespoons of vegetable oil and fry the onions until golden, then set aside. 3 In a skillet, heat 2 tablespoons of vegetable oil and fry the onions until golden, then set aside. 4 Once cooked, remove the lentils from the water and blend them in a food processor for a few minutes. Put back the lentil mixture in the pot. 4 Once cooked, remove the lentils from the water and blend them in a food processor for a few minutes. Put back the lentil mixture in the pot. 5 Strain the rice and add it over the lentils. Stir for few minutes until the rice is cooked. 5 Strain the rice and add it over the lentils. Stir for few minutes until the rice is cooked. 6 On low heat, add the fried onions and salt and stir continuously for about 20 min. 6 On low heat, add the fried onions and salt and stir continuously for about 20 min. 7 Before removing from heat, add 1 tablespoon of olive oil. 7 Before removing from heat, add 1 tablespoon of olive oil. 8 Remove from heat, pour in a serving plate and let it cool before serving. 8 Remove from heat, pour in a serving plate and let it cool before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chickpeas puree and tahini - hummus bi tahini The Beast Meatloaf Keto "granola" bars Shepherd's Pie Kibbeh meatballs - kibbeh 'rass Chickpeas puree and tahini - hummus bi tahini The Beast Meatloaf Keto "granola" bars Shepherd's Pie Kibbeh meatballs - kibbeh 'rass Chocolate Ghujiya Imitation of eggs canape- deviled eggs on bread Poori aalu & khatti meethi kaddu sabzi Paratha stuffed with bathua aaloo Kibbeh meatballs - kibbeh 'rass Squash Soup Chickpeas puree and tahini - hummus bi tahini Ciba sambhar masala upma Gobhi paneer Masala Dryfruits Mava Gujiya Chocolate Ghujiya Imitation of eggs canape- deviled eggs on bread Poori aalu & khatti meethi kaddu sabzi Paratha stuffed with bathua aaloo Kibbeh meatballs - kibbeh 'rass Squash Soup Chickpeas puree and tahini - hummus bi tahini Ciba sambhar masala upma Gobhi paneer Masala Dryfruits Mava Gujiya