5 medium yellow onions -- peeled
3 tbsp olive oil
1 cup lentils
3 1/2 cup cold water
1 cup long-grain brown rice
2 tsp salt
Directions
Dice 3 of the onions. Heat a large heavy skillet and add 2
tablespoons of the olive oil and the diced onions. Saute until quite
brown and set aside. Put the lentils and water in a large covered
pot. Bring to a boil, covered, then simmer for about 15 minutes. Add
the cooked onion to the lentils along with the rice and salt. Cover
and simmer for 20 minutes, until rice and lentils are soft. Remove
from heat and let stane 5 minutes. Slice the remaining 2 onions into
rings. Heat the skillet again and saute the rings in the remaining
oil. To serve, top the lentils with the sauteed onion rings.
Recipe By :
Servings: 8 servings
Lentils & Rice (Mujadarra) Recipe brought to you by Recipe Ideas
Categories: Bean; Rice; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into ancient history, in fact as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, these, early cook books were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Closer to modern times, we have some books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that appears on menues today, but instead descriptions of the types of meals prepared for the rich people of those days. During the succeeding few centuries, the rich families of Europe strove to serve up the best banquets, and consequentially the best cooks and their recipes were highly sought after. However, it was during the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on this site. |
We hope you enjoy this Lentils & Rice (Mujadarra) recipe.
