Lebanese Lentil & Rice Pilaf OR Mdardra

Served with a tomato salad and a yogurt & cucumber salad.

1 1/2 cups brown lentils
1 1/2 cups egyptian rice
1 big white onion, finely diced
2 tbs olive oil
2 tbs vegetable oil
1/2 tsp ground black pepper
1/2 tsp seven spices
salt to taste

Boil the lentils and the rice separately according to the package instructions. In a saucepan, fry the onions with a mix of the olive oil and the vegetable oil, until the onions turn to a golden brown colour. Remove from heat. Mix the cooked lentils and the cooked rice together, pour in the onions with the oil in the saucepan. Add the ground black pepper, seven spices and salt, and stir over medium heat until everything is well combined. You can also serve the rice with some crispy fried onions on top. I like to serve it with a tomato salad, mixed with spring onions, lemon juice, olive oil, dried mint and salt. Another salad that goes very well with this dish is a yogurt and cucumber salad, made with plain yogurt, a touch of minced garlic, salt , diced cucmbers, a sprinkle of dried mint and a drizzle of olive oil

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