egyptian rice

In this classic Middle Eastern Mujaddara recipe, humble lentils and rice are seasoned with warm spices and fried onions for a tasty and satisfying dish!

Mujaddara Recipe: Spiced Lentils, Rice and Fried Onions

brown lentils

vegetable oil

onions

all-purpose flour

olive oil (divided)

cumin seeds

basmati rice

salt

allspice

Cinnamon

sugar

Coriander

turmeric

¼ teaspoon Ground Black Pepper

Place the lentils in a medium saucepan along with enough water to cover by two inches. Bring to a boil and cook for 10 to 12 minutes, until the lentils have softened slightly but still have some bite to them. Drain and set aside.

Meanwhile, heat the vegetable oil in a large pot set over medium-high heat to reach a consistent deep-fry temperature (375 degrees). Peel and slice the onions into thin rings. Place the onions in a large bowl and break the rings up with your hands (you should have about six cups). Toss the onions with the flour to evenly coat.

In a 4 quart or larger pot, heat the two teaspoons of olive oil along with the cumin seeds over medium heat for 2 minutes to toast. Stir in the rice, remaining two tablespoons of oil, the allspice, cinnamon, sugar, coriander, and turmeric. Add 1 ¾ cups of water along with the boiled lentils. Allow the mixture to come to a light boil over medium heat, then immediately cover the pot and simmer on the lowest heat setting for 15 minutes.

While the mejadra is cooking, work in batches to fry the onions.  Carefully lower one quarter of the onion rings into the hot oil, a small handful at a time, and fry for 3 to 4 minutes, until deeply brown and crispy. Strain from the oil with a metal utensil and place on a paper towel-lined sheet to drain. Allow the oil to return to deep fry temperature and repeat with remaining onions until all have been fried.

Once the mejadra has simmered for 15 minutes, turn off the heat, quickly wrap the pot lid in a towel and place securely over the mouth of the pot. Allow to steam in the pot for 15 to 20 minutes, until rice and lentils are cooked through.

Stir half of the fried onions into the mejadra mixture. Transfer to a serving plate and top with remaining fried onions. Serve warm or at room temperature.

This Egyptian rice is a classic side dish with any middle eastern stew. It&#39;s cooked with vermicelli noodles that are toasted in oil, along with chicken broth, to make a very flavourful pot of rice!

Fluffy Egyptian Rice (Medium Grain Rice)

Egyptian rice

vermicelli noodles (pasta noodles not rice noodles)

broth (substitute water)

Rinse rice in a bowl of water until the water runs clear. Soak the rice in water for 30 minutes

Heat up the oil over medium heat in a non-stick rice pot

Add the vermicelli noodles and cook them while continuing to stir until the noodles turns golden brown, about 4-5 minutes

Drain the rice and add it to the pot, continue to stir the rice in with the noodles for a few minutes

Add the salt and the broth and mix well a few times

Bring mixture to a boil before covering with a paper towel and a tight fitting lid. Reduce heat to low and simmer for 20 minutes undisturbed

Remove lid and paper towel, fluff rice with a fork, cover with a lid and let it rest 10 more minutes before serving

https://www.youtube.com/watch?v=8aQLeyoSKhU

This fluffy Middle Eastern rice dish combines medium grained rice with toasted vermicelli. It's simple and easy to make!

https://www.hungrypaprikas.com/egyptian-rice/

Egyptian Rice

This Egyptian rice recipe is a simple yet unique side dish made with short grain rice, vermicelli, vegetable stock and butter. It&#39;s a staple in Egyptian cuisine, but universally it&#39;s a perfect side dish for almost any main meal. What makes this Arabic rice with vermicelli stand out is its ease and speed of preparation, taking less then 30 minutes to make from start to finish! The vermicelli adds a unique twist on traditional rice, both texturally and visually.

Easy Egyptian rice

olive oil (or ghee)

millilitre

250 millilitre (1 US cup) Egyptian rice (or short grain rice)

375 millilitre (1½ US cup) vegetable stock (or water)

(1½ tablespoons) butter

In a strainer or sieve, rinse the rice under cold running water to get rid of any excess starch. Set the rinsed rice aside. Top tip: If you have a spray head on your kitchen tap, this works excellently to rinse rice through a fine mesh sieve. Otherwise, just a normal running tap works fine.

In a heavy based saucepan, heat the olive oil over a medium-high heat.

Once the oil is hot, add the vermicelli and fry for 2-3 minutes, or until it&#39;s a golden brown colour. Move the vermicelli around constantly and turn down the heat if it&#39;s browning too fast. Keep a very close eye on it as vermicelli can burn very quickly.

Lower the heat and add the rinsed rice. Fry together with the vermicelli for 1 minute.

Add the vegetable stock, butter and salt. Bring it back to a gentle boil and immediately turn the heat down to its lowest setting. Cover with a lid and let the rice cook undisturbed for 13 minutes.

After 13 minutes, remove the rice from the heat. Keep the lid on and let it rest for 10 minutes.

After the 10 minutes, fluff the rice up with a fork and transfer to a serving bowl.

Top 3 egyptian rice recipes from across the web

The most viewed egyptian rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mujaddara Recipe: Spiced Lentils, R...

Fluffy Egyptian Rice (Medium Grain ...

Easy Egyptian rice

Top 3 egyptian rice recipes from across the web

The most viewed egyptian rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mujaddara Recipe: Spiced Lentils, R...

Fluffy Egyptian Rice (Medium Grain ...

Easy Egyptian rice

The most viewed egyptian rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine