Catherine Love~ Ramblings from my Heart and Home

Mjeddrah

That's the name of the recipe I'm making for dinner.  It is from the Diet for a Small Planet book.  According to the book, this meal is a very popular dish in the Middle East.  I was a bit skeptical about the taste as the lentil stew part is fairly simple, but I must say that it is pretty tasty, and I haven't even tried it with the salad yet.  I resisted my usual habit of "tweaking" recipes...at least until I taste the original verson .

Here is the recipe:

Mjeddrah

1 1/2 cups lentils, rinsed

4 cups water

3 to 3 1/2 tbl olive oil

2 large onions, coarsely chopped

1/2 tsp salt

3/4 cup brown rice

Bring lentils and water to a boil, then reduce heat, cover, and simmer for 25 minutes.  Heat 2 tablespoons oil in a skillet and saute onions and salt until onions are translucent.  Heat remaining oil in another skillet and saute rice for 3 minutes.  Combine lentils, onions, and rice, cover tightly, and simmer until lentils and rice are tender, about 1 hour.  Up to 2 cups more water may be needed to cook the rice.  Stir occasionally.  Add more salt, if necessary.

Mjeddrah is traditionally eaten with a salad and the flollowing dressing on top (like a tostada without the tortilla).  Choose among lettuce, spinach, tomatoes, green onions, cucumber, radishes, bell pepper, and sprouts. 

For the dressing, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon paprika, 1/4 teaspoon dry mustard, 1 clove garlic, minced, 1/4 teaspoon honey, and salt to taste, and toss with salad.