One-Pot Mujadara with Leeks and Greens

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One-Pot Mujadara with Leeks and Greens

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make. The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don’t get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

Rating

Ingredients

  • 1cup brown or green lentils
  • 2leeks, white and light green parts only, roots trimmed
  • 2 1/4teaspoons salt, more as needed
  • 1/4cup extra-virgin olive oil
  • 2garlic cloves, minced
  • 3/4cup long-grain rice
  • 1 1/2teaspoons ground cumin
  • 1/2teaspoon ground allspice
  • 1/4teaspoon cayenne
  • 1bay leaf
  • 1cinnamon stick
  • 4cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
Set base servings to enable scaling:

Directions

Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.

Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.

Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.

Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.

Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Nutrition

Info
Trans Fat: 0 gramsFat: 7 gramsCalories: 228Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 209 milligramsSugar: 2 gramsFiber: 4 gramsCarbohydrate: 34 gramsProtein: 8 grams
One-Pot Meals

Source: https://cooking.nytimes.com/recipes/1014804-one-pot-mujadara-with-leeks-and-greens