One-pot Mujadara With Crispy Leeks And Spring Greens
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 1 cup green lentil (or brown)
- 2 leeks, and light green parts only, roots trimmed
- 2 1/4 teaspoons salt, more as needed
- 1/4 cup olive oil, extra virgin
- 2 garlic cloves, minced
- 3/4 cup long-grain rice
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1 cinnamon stick
- 4 cups greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)
Recipe
- 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.
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