Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mujadara With Leeks and Leafy Green Vegetables Recipe
    Lost? Site Map

    Mujadara With Leeks and Leafy Green Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    Phil Franco's Note:

    I saw this in the NY Times. This dish is made by others on Food.com with onions instead of leeks.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place lentils in a large bowl. Pour in warm water to cover the lentils by about 1 inch (2.5 cm). Let soak while preparing the other ingredients. Slice the leeks in half lengthwise. Wash under running water to ensure there is in grit inside. Then slice crosswise.
    2. 2
      Add the oil and garlic to a large heavy frying pan or Dutch oven, and heat using a medium-high setting. Add leeks and fry while stirring often, until they are crisp and golden brown (generally 5 - 10 minutes. Stir in the rice and sauté for an additional two minutes. Add the allspice, cumin and cayenne. Drain the lentils that have been soaking and add to the pot. Add the bay leaf, cinnamon stick, 2 teaspoons salt, 4 1/4 cups water. Bring to the boil and then reduce to a simmer. Cover with a lid and cook, using low heat for about 15 minutes.
    3. 3
      Rinse greens in a colander, shake dry and add to the top of the lentil mixture, to wilt them. Cover the pot with a lid and cook for 3-5 minutes more. Check that the rice and lentils are tender, but a little firm and that and greens are wilted. Remove from heat and set aside with the lid on for about 5 minutes. Serve into bowls and garnish with the crisp brown leeks that were cooked previously.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mujadara With Leeks and Leafy Green Vegetables

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.6
     
    Calories from Fat 132
    29%
    Total Fat 14.7 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1492.7 mg
    62%
    Total Carbohydrate 65.0 g
    21%
    Dietary Fiber 16.7 g
    67%
    Sugars 2.9 g
    11%
    Protein 16.6 g
    33%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites