Mujadarah

Mujadarah is a simple but delicious vegetarian dinner.  Essentially it’s lentils with rice and flavored with onions and cumin.  Now, I am not the world’s largest onion fan, but you really can’t leave them out in this dish.  Since there are so few ingredients, they provide an important part of the flavor of the dish.  Also, you’re supposed to cook them until they are almost burnt, so they really lose a lot of their strong onion flavor and add a sweeter taste than what you’d expect.

Mujadarah

• 1 cup lentils
• 2 cups long-grain rice
• 1 large onion, quartered
• 5-6 cups water
• 2 tsp. cumin
• 1/4 cup vegetable or canola oil
• 1 – 1 1/2 tsp. salt
• 1/4 tsp. pepper

In a large pot, combine the lentils, water, salt and pepper, and cook over medium heat for about 7 minutes or until the lentils are approximately halfway cooked.

Then add the rice and cumin.  Cook until the water is absorbed and the rice is cooked, usually about 15-20 minutes.

Heat the oil in a skillet over medium heat.  Once hot, fry the onions until they are very dark brown (basically until any longer and you’d burn them).

Mix the onions and oil in with the rice and lentils.  You can also drain the onions and reserve the oil.  Then mix the oil in with the rice and lentils and serve the onions on top.

This is excellent served with plain yogurt and/or Lebanese salad which I just realized I’ve never posted.  Essentially a version of fattoush, but consider it coming soon!!

Recipe source: My mommy!

Mexican Rice

I think Mexican rice is usually too dry and has little flavor.  However, this rice proved it doesn’t have to be.  This is a great side dish to any Mexican-inspired meal, and Corrie was a big fan.  Initially I was on the fence, but the extra lime juice at the end really made this a success for me, so don’t skip it!

Mexican Rice

Recipe found at Big Black Dog; adapted from RecipeZaar

• 12 ounces ripe tomatoes, chopped into chunks (I ended up using 1/2 a fresh tomato and half canned, because the fresh I had wasn’t enough!) Note that you only need 2 cups of combined tomato and onion so don’t go overboard.
• 1 medium white onion, chopped into chunks
• 1-2 medium jalapeños depending on your spiciness preference (I used 1 very large jalapeno)
• 2 cups long-grain white rice
• 1/3 cup canola oil
• 4 garlic cloves, minced
• 2 cups chicken broth (or I would assume you could make this vegetarian using water or a mix of water and vegetable broth)
• 1 Tbsp.  tomato paste (can be omitted if using canned tomatoes)
• 1 1/2 tsp. salt
• 1/2 cup fresh cilantro, minced
• Lime for garnish

Preheat oven to 350 degrees (oven rack in middle position).

Puree tomato and onion in a food processor or blender until completely smooth.  Measure out 2 cups and discard any remaining.  Discard the ribs and seeds from the jalapeños, then mince the jalapeños.

**IMPORTANT STEP; DO NOT OMIT.** In order to remove the starch from the rice (so that it doesn’t stick and is fluffy), rinse rice in a fine mesh strainer under cold running water until water runs clear (approx.  1 1/2 min.).  Shake rice vigorously to remove excess water.

Heat oil in heavy bottomed oven safe 12-inch straight-sided saute pan or Dutch oven with tight fitting lid over medium-high heat about 2 minutes.   Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium and add garlic and jalapeños.  Stir constantly until fragrant, about 1 1/2 minutes.  Then, add the puree, broth, tomato paste, (if using) and salt.  Raise the heat to medium-high, and bring to a boil.

Once it reaches a boil, cover pot and transfer to the oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.   Stir well after 15 minutes.

Add in cilantro and more jalapeño if desired.  Serve with a wedge of lime.

“Lebanese” Rice

I don’t know the official name for this rice; all I know is this is the rice my mom, cousins, etc. serve with Lebanese meals and that I find it overly delicious as far as rice goes.  It’s a simple method which is easily adjusted for both the number of people you’re serving and if they’re vegetarian or not.

Lebanese Rice

• 1 Tbsp. butter
• 1/4 cup vermicelli or very fine egg noodles, broken if not already into small 1/2″ or less pieces
• 2 cups long-grain rice
• 4 1/4 – 4 1/2 cups of water (or vegetable/chicken stock if not using bouillon)
• Bouillon (if not using stock!)

Melt the butter in a medium stockpot over medium heat.  Add the vermicelli and stir to evenly distribute the butter.  Allow vermicelli to brown, stirring occasionally.  Then add the rice, stir.  Allow the rice to toast for a minute, stirring occasionally.  Then add the water or stock and bring to a boil over medium-high heat.  Once it reaches a boil, cover and cook on medium-high for 10 minutes.  Then, reduce the heat to low to medium-low and cook for another 10-15 minutes or until rice is cooked and the liquid is absorbed.  If you’re serving as a side dish, give it a generous sprinkling of cinnamon for extra deliciousness!

Chipolte-Style Rice

Corrie and I used to frequently pick up Chipotle for a quick dinner when we were living in Columbus.  It was literally around the corner, quick, and pretty darn tasty.  Unfortunately, Knoxville doesn’t boast a Chipotle although there are several other similar establishments, but since we don’t live close to anything, it probably doesn’t matter anyways.  The best thing at Chipotle is the guacamole in my opinion, so I have Corrie – who makes a mean guacamole – make me up a batch from time to time.  It can’t be all the time, because well, I have no self-control.

Anyways,  I decided to make us up our own little Chipotle style burrito bowls, and Cor graciously made up some guacamole (I think he got something out of the deal).

I combined the rice with onions and peppers, sour cream, black beans with a bit of cumin, lettuce, salsa, freshly grated cheese, and GUACAMOLE.  Yum, I think I might make this again after we enjoy the Thanksgiving season!

 

Chipotle-Style Rice

Recipe slightly adapted from chipotlefan.com

• 1 tsp. butter
• 2/3 c. basmati rice
• 1 lime, juiced
• 1 c. water
• 1/2 tsp. salt
• 2 tsp. fresh cilantro, chopped

Melt the butter in a large saucepan.  Add the rice and lime juice, stir, and allow to cook for about a minute.  Then add the water and salt.  Bring to a boil, cover, and simmer for about 25 minutes until the water is absorbed.  Fluff with a fork and add in the cilantro.

Pacific Pork Kebabs and Pineapple Rice

I’m picky about meat – very, very picky.  My posting lapse was caused by a in-residence program I’m starting for my MBA where we didn’t sleep and had some unfortunate food choices.  I am NOT a buffet fan when its mystery food, and mystery meat and I are just not on speaking terms.  I felt especially bad for two group members who were vegetarians and with my brother having experienced lack of choices for the last 18 or so years I find it so frustrating when its thought that corn, mashed potatoes, and a roll constitute a meal?

Nevertheless Corrie would be quite pleased with me if I became more varied in my diet, so when pork went on sale a few weeks ago, I said what the heck.  Although I think I would allow it to marinade a bit longer to get even more of the flavor in, I would make this again.  I added a little bit of rice wine vinegar to the rice to add a little bit extra flavor which I found delightful, but I also have a strange love for rice wine vinegar at the moment…p.s. there’s a few vegetarian posts on their way for a little shout out to my awesome brother who I got to see this weekend!!!

All ready to go…

Yum…eat me!

Pacific Pork Kebabs with Pineapple Rice

Adapted from: Annie’s Eats Originally from: Martha Stewart Living

Kebabs:

• Reserved juice from draining 1 -8 oz. can pineapple tidbits (the tidbits are used in the rice so they don’t go to waste!)
• 1/3 c. honey, warmed
• 1 lb. pork tenderloin, 1 1/2″ cubes
• 2 bell peppers, chopped into kebab-sized pieces about 1 1/2″ (I used red and orange)
• Salt and pepper

Rice:

• 1 c. long-grain white rice (I think I’m going to try it next time with shorter rice to get a sticker texture.)
• 2 scallions, chopped
• 1 – 8 oz. can pineapple tidbits, drained and juice reserved for kebabs
• 1 tsp. grated fresh ginger
• 1/4 c. rice wine vinegar (optional)

In a bowl large enough for the pork, mix together the honey and 2 tbsp. of the pineapple juice.   (You can do what I did and drink the remaining pineapple juice or mix it with some alcohol for a tasty treat!)  Salt and pepper the pork cubes, then add them to the bowl and combine to coat well.  Refrigerate covered for 30 minutes or slightly longer. Either make sure your grill grates are oiled or use a grill basket, and with the grill on medium-high heat, put the pork and peppers on.  We used the grill basket, but just make sure the pork is cooked through about 10-15 minutes.

While cooking the pork, start cooking the rice using the method stated on the box.  When the rice is done, mix in scallions, pineapple tidbits, ginger, and rice wine vinegar if using.  Add salt and pepper to taste.

Hashweh

Have I mentioned Lebanese food is sooooo tasty? We had this for dinner last week or the week before, and I forgot about it, but oh when I saw this picture I got hungry all over again!  I’ll post the simple recipe for fattoush too….mmm..fattoush, and I wonder why I can’t stop eating?!?

Best of all, although it requires a few pans, it’s relatively easy to throw together!  Usually this is served as a side dish with chicken, which does seem a bit odd to first contemplate since it has beef in it, but hey – it’s good so what else really matters?

Hashweh (the rice and meat dish pictured)

• 1 – 1 1/2 lbs. ground beef
• 3 tbsp. butter
• 2 c. rice
• 4 1/4 c. vegetable or chicken broth (or water + bouillon)
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1 c. pine nuts, lightly toasted

Add rice to a small to medium size pot on medium heat.  Let the rice start to toast just slightly, you can add a bit of butter if you’d like, and then add the broth.  Stir to combine and increase the heat to medium-high.  Once it reaches a boil, cover the pot and allow to cook for approximately 10 minutes.  (While it is cooking for those 10 minutes start the directions for the meat below.)  Then, reduce the heat to medium-low and allow to finish cooking, another 10 minutes or until the liquid is absorbed.

Brown the meat in 1 tbsp. of butter.  The traditional way is to brown it in all the butter; however, although this dish uses more fat than I usually do as it’s essential to making sure it’s not too dry.  So what I like to do is brown it, drain most of the fat then add the remaining butter.  When I add the remaining butter I also add in the salt, pepper, allspice, and cinnamon.  Stir to combine.

Combine the rice, meat, and pine nuts and serve!