Mujadara

Raneem Al-MansouriCuisinier

Ingrédients

• 400 grams of green lentils, washed and drained
  400 grams
• 1500 ml of water
  1500 ml
• Huile d'olive
  2 tablespoons
• 125 grams of onion, sliced
  125 grams
• Two cubes of Maggi vegetable broth
  2 cube
• 200 grams of American rice, soaked for one hour and drained
  200 grams
• One teaspoon of cumin powder
  1 teaspoon
• ½ teaspoon of cinnamon powder
  0.5 teaspoon

Mesures

1. 1

   Place the water and green lentils in a medium-sized pot and bring to a boil. Cover the mixture and simmer for 10 minutes or until the lentils are partially cooked. Drain the lentils from the water and set aside on a large plate (keep the lentil broth aside as well).

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Heat the olive oil in a medium-sized pot and sauté the onion for 4 minutes or until golden brown. Add the two cubes of Maggi vegetable broth, the soaked rice, and the spices, and stir the mixture for a few seconds. Add 625 ml of the lentil broth and the reserved cooked lentils.

   Matériel requis:

   Marmite

   Poêle à frire

   4 minutes
3. 3

   Leave the mixture on the heat, stirring continuously until it comes to a boil. Cover the mixture and simmer for 20 - 25 minutes or until the rice and lentils are fully cooked and the water has evaporated completely.

   Matériel requis:

   Marmite

   25 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques