One-Pot Mujadara With Crispy Leeks and Spring Greens

Submitted by lecole54

"Appeared in the New York Times, 6/16/13. Hubby (who sometimes balks at vegetarian fare) raved!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 236.59 ml green lentil (or brown)
• 2 leeks, white and light green parts only, roots trimmed
• 11.09 ml salt, more as needed
• 59.14 ml olive oil, extra virgin
• 2 garlic cloves, minced
• 177.44 ml long-grain rice
• 7.39 ml ground cumin
• 2.46 ml ground allspice
• 1.23 ml cayenne
• 1 bay leaf
• 1 cinnamon stick
• 946.36 ml greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)

directions

1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
2. Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
3. 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.
4. 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.
5. 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.