One-Pot Mujadara With Leeks and Greens
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup brown or green lentils
- 2leeks, white and light green parts only, roots trimmed
- 2¼teaspoons salt, more as needed
- ¼cup extra-virgin olive oil
- 2garlic cloves, minced
- ¾cup long-grain rice
- 1½teaspoons ground cumin
- ½teaspoon ground allspice
- ¼teaspoon cayenne
- 1bay leaf
- 1cinnamon stick
- 4cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)
Nutritional analysis per serving (8 servings)
228 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 8 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
- Step 2
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
- Step 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 ¼ teaspoon salt.
- Step 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.
- Step 5
Drain lentils and stir into pot. Add 4¼ 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.
Private Notes
Comments
I grew up w/ Lebanese grandparents nearby & this was 1 of our staples. It's a complete protein too. I also often use bulgur wheat instead of rice, & have never used anything but yellow onions cooked dark brown in oil. Some saved for the top. It's meant to be eaten at room temp, after a few hrs on counter, & is often better next day. We had a gr. salad w/ oil & lem. dressing, & lots of my g'ma's homemade "Syrian" bread, as she called it. So good
Swap out the rice for bulgar wheat and I find that the texture of the dish is far superior.
This is a staple dish from my husband's side of the family, but we brown onions not leeks, and do it separately. Therefore we use much less oil for the mujadara itself. My family seasons it as they like at the table, using the onions, Greek yogurt, and/or Siracha Melissa-style.
Followed the recipe exactly the first time and it was great. Second time added a shallot to the leeks, doubled the greens, and toped with goat cheese to add an acidic kick to balance it out which took it to a whole other level.
maybe I'm slow at cleaning and chopping leeks, but just prepping the leeks, greens, garlic plus measuring everything else took me 30 minutes, then the cooking time (brown the leeks is at least 15 minutes, cooking the rice and lentils 20 plus 5 more with greens plus 5 to sit) -- how on earth could that all occur in 35 minutes???
A little meh. Next time I will add some sliced dried figs and maybe top with toasted nuts.