Middle Eastern Rice (Mejadra)
Prep
5m
·
Cook
15m
·
Total
20m
About This Recipe
Mejadra is a fragrant Middle Eastern rice pilaf. It’s a fragrant aromatic spiced rice (but not spicy) combined with sweet crunchy onion.
Serve wtih a piece of grilled fish or other protein, or vegetables on the side, a dollop of yoghurt, and a sprinkle of herbs. Goes well with Chicken Shawarma.
Serve wtih a piece of grilled fish or other protein, or vegetables on the side, a dollop of yoghurt, and a sprinkle of herbs. Goes well with Chicken Shawarma.
Ingredients
(Servings:
4)
Scale
Convert
Crispy Fried Onions (note 2)
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories740kcal37%
-
Fat38g58%
-
Saturated Fat5g25%
-
Carbohydrates65g21%
-
Fiber11g44%
-
Sugar5g10%
-
Protein18g36%
-
Cholesterol0mg0%
-
Sodium1,050mg43%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Different rices and brands require different ratios of rice to water. Typically for long grain and basmati rice it is 1 cup of rice to 1 1/2 cups of water, but you should check the package instructions. Whatever the water quantity is, reduce it by 1/4 cup. This is because this recipe uses canned lentils which, although you drain it, adds to the liquid while cooking. If you do not reduce the quantity of water, the rice turns out wetter than it should.
2. ALTERNATIVE: Use fried shallots / onions sold in jars in the Asian section of the supermarket. They are crunchy, salty and oily, so they serve the same purpose and taste the same. This is what I usually use. They are addictive!
3. WHOLE VS GROUND SPICES: The Yotam recipe uses cumin and coriander seeds which soften when cooked, but the coriander is still a little bit firm (but soft firm). This added texture is the way the recipe is intended to be BUT if you prefer not to have the seeds in it, feel free to use ground, I've provided the quantities in the recipe. 🙂
2. ALTERNATIVE: Use fried shallots / onions sold in jars in the Asian section of the supermarket. They are crunchy, salty and oily, so they serve the same purpose and taste the same. This is what I usually use. They are addictive!
3. WHOLE VS GROUND SPICES: The Yotam recipe uses cumin and coriander seeds which soften when cooked, but the coriander is still a little bit firm (but soft firm). This added texture is the way the recipe is intended to be BUT if you prefer not to have the seeds in it, feel free to use ground, I've provided the quantities in the recipe. 🙂
Imported & edited by @jantho
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