Mjeddrah (Lebanese Lentil Rice)

Name: Mjeddrah (Lebanese Lentil Rice)
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 12 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 cup carrot; 1 cup celery; 2 cup onions; 1 small dried red chili; 1 tsp cinnamon; 1 tbsp olive oil; 2 cup uncooked brown rice; 1 tbsp olive oil; 6 cup water; 1 lb lentils; 12 servings garden salad; 3 tbsp olive oil; 2 tbsp lemon juice; 0.5 tsp paprika; 0.25 tsp dry mustard; 1 garlic clove; 0.25 tsp honey; salt

Lentils, brown rice and carrot come together in this side dish, fragrant with chilli and cinnamon and slow-cooked.

8 hr 20 min · Serves 12 · Medium

Method

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Time: Prep 20 min · Cook 480 min · 500 min total
Difficulty: medium

1
Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
2
In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker. Stir in water and lentils. Cover and cook on high 6-8 hours.
480 min
3
When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.