M’Judra Byda
A Traditional Lebanese Vegetarian Dish
Summer grilling is always fun – but as summer drags on, you just might be all grilled out. To inspire the inner chef in you, I bring to you a versatile dish that in actuality can be served either hot or cold. A family tradition in most Lebanese homes, this lentil and rice dish is served with a crisp, fresh salad. (Refer to my “Kicked Up Mediterranean Quinoa Salad” post for my tasty lemon and mint dressing which compliments this dish nicely).
Ingredients: 3 1/2 Cups of Water, 3/4 Cups of Dried Lentils, 1/2 Cup of Rice, 1 Medium Onion, 1/4 cup (plus 1 TBS) of Olive Oil, 1 TBS Butter, 1 TSP Salt. (Serves Approx. 4)
Instructions: Sauté in 1/4 cups of olive oil 1/2 of the medium (chopped) onion until softened. Meanwhile, boil 3 1/2 cups of water with 3/4 cups of dried lentils until the lentils are softened (approx. 10 minutes). Add the sautéed onions with the olive oil, 1/2 cup of rice, and 1 TSP of Salt. Bring to a boil and stir gently. Reduce heat to low and cover tightly and cook until the rice is cooked through. Sauté the other 1/2 of the onion in 1 TBLS of olive and 1 TBLS of butter until caramelized. (*Note, I personally use either a sweet white or red onion, depending on preference) Serve in a dish and top with the caramelized onions.
Final thought. I like this dish because it’s economical. Think about it…It’s a basic beans and rice dish…AND YET, it is regal enough to be served to the Queen of England herself, (okay in my humble opinion anyway); AND it is heart healthy to appeal to the health and fitness enthusiast. So please, from my home to your home…Enjoy this (and all our dishes), toward good health, “Sah’tain”!
