Mujudarra: Rice and Lentils

There is nothing "pretty" or food porny about Mujudarra, a Middle Eastern rice and lentil dish, but I do hope you'll try it anyway.

I've read numerous posts claiming it be one of the easiest, least expensive, common, humble and yet greatest side dishes ever, and you know what? That's not too far off the mark. I can't find anything negative to say about Mujudarra except that it's the ugly stepsister to a beautiful rice pilaf or cous cous dish. It doesn't make for a pretty presentation.

My version was so simple and fast because I took advantage of some staples from Trader Joe's which I'm never without: Frozen rice and Steamed Lentils. Those bags of frozen or jasmine rice are quite convenient, and while cooking lentils is not difficult, I really enjoy the lentils which are vacuum packaged after being steamed, fully cooked, imported from France. Delicious, and a fast protein source.

You will likely read the list of ingredients and wonder what all the fuss is about. I certainly did, but I'm telling you, all the bloggers are right: This dish is really perfect just as written. There is something wonderful which happens to these humble ingredients when you cook them together.

MUJUDARRA

1 large onion (your favorite type)

2 cups of cooked rice (your favorite type)

2 cups of cooked lentils (your favorite type)

Olive Oil

Chicken or Vegetable Stock

Salt and Pepper

Plain Yogurt (optional)

Coat a very deep skillet with a good amount of olive oil. Thinly slice an onion and add to the oil, slowly sweating and caramelizing until it is very soft, and fully browned. Don't rush this step -- the darker and softer it is, the sweeter it will be -- a key component to this dish. To the oily skillet, add 2 cups of cooked lentils and stir together. Add 2 cups of rice and stir together very gently. Add salt and pepper to taste throughout the process. When thoroughly combined, slowly add chicken or vegetable stock (approx 1/4 to 1/2 cup) until the dish is moistened, but not soupy. Heat the dish through. Serve the mujudarra with a dollop of yogurt, which is traditional.

Notes: I used 1 package of Trader Joe's frozen Jasmin rice, and added it to the warm onions and lentils, stirring just until it was no longer frozen, and then added the stock. For the lentils, I used 1 package of Trader Joe's fully cooked imported French Steamed Lentils. The first night I tried it, I skipped the dollop of yogurt because I forgot about it, but I was so taken with just easting this warm and comforting side dish, that I didn't miss it. A few nights later when I was having leftovers, I remembered the yogurt and tried a dollop of Greek Yogurt. It does add a nice tangy sour cream quality, but I found it just as good without. I also thought it was just as good cold as hot, and as good on day 3 as day 1. I'll make this again, absolutely.

I've seen variations on the spelling of this dish, and even some calling for wheat bulgar instead of rice. This is an excellent side dish, and I hope you'll try it in this traditional method first, and then go search for the types with all sorts of add-ins (proteins, nuts, berries) which are probably very good as well.

Here are some related posts:

The post which got me thinking I had to make this dish:

I take it back about not being pretty. Desert Candy makes her look much nicer:

http://desertcandy.blogspot.com/2009/08/mujadara.html

A version by Orangette, where she cooks the lentils and rice from scratch if you want to go that route:

http://orangette.blogspot.com/2007/03/into-pantry.html

Another version which suggests Mark Bittman has done it before, too!

http://www.shecookshebakes.com/2008/06/dinner-mujadara.html

My favorite salad ever: Austrian Lentil Salad

I first tasted a version of this salad in 1990, when my boss's wife, who is from Vienna, Austria, brought a large container of her version to my wedding reception, because she said it's a traditional salad to serve at weddings and promises fertility.

She was pouting when no one ate the salad. I thought "What did she expect, she brought Lentils to my wedding reception!"

Fast forward nearly 20 years, and I had a chance to eat her salad again, and my tastes have matured to the point where I thought it was incredibly tasty. I became an instant convert. I updated and significantly improved upon her recipe (she only used 4 ingredients -- lentils boiled with bay leaf, a simple herbal mustard vinaigrette, and minced onion), and now, I am never without a container of this salad in my fridge. I make it every Sunday, and it lasts all week, holds up extremely well in lunches, and fortunately, did not make me fertile, which is a very good thing, because her recipe lasted longer than the marriage.

I don't know what makes a lentil dish "Austrian" but she claims it was a childhood dish she had many times in Vienna. My version is not likely Austrian, but is certainly inspired by hers.  I use Trader Joe's ingredients primarily, which included steamed and cooked lentils, but you can easily cook your own lentils and proceed with those after you've done so.

AUSTRIAN LENTIL SALAD

Base Salad

1 package of Trader Joe's Steamed Lentils (from the refrigerated section)

1 package of Trader Joe's Beluga Lentils (from the pasta section)

1/2 very finely diced red or white onion -or- 1 shaved shallot (shown in this version)

1-2 very finely chopped carrots

Snipped Italian Parsley

The zest of one lemon (use all the juice, below)

Zest an entire lemon into a large bowl. Add both packages of lentils, the diced carrots and onions, and the parsley. Toss all ingredients thoroughly and set aside.

Dressing

The basic dressing is a lemon vinaigrette, but you should feel free to use your favorite oil & vinegar dressing, being certain to add the mucho lemon zest and lemon juice to it, to create the unique flavor. Here is my tried and true method:

1/2 cup of Trader Joe's Olive Oil

1/4 cup of Trader Joe's Seasoned Rice Vinegar (sometimes I use a bit of rice vinegar, and a bit of cider vinegar, when I want it tarter)

1 dollop of TJ's Dijon Mustard

The juice of 1 whole lemon

Salt and Pepper to taste

Combine all in a blender cup to emulsify, and pour over the lentil salad. Toss thoroughly, adjust seasonings to taste, and serve chilled. This salad requires no cooking (unless you've cooked your own lentils) keeps in the fridge all week, and makes a wonderful, healthy, high protein, high fiber very satisfying lunch.

In fact, I'd never once thought I'd say this about a salad, especially one with lentils, but I'll stand in front of my open fridge door at night and eat this salad right from the container, with a spoon. If I worked at a TJ's, I would make this easy dish and demonstrate it, to convert people to the wonder of lemony lentils as a salad.

Personal note to my sister, Weezie: Aren't you proud of me?! I finally figured out a use for my obsessive acquisition of vinegar and oil even though I've always hated oil & vinegar dressing!

Hippie Quiche: Zucchini Cheese Pie Bake

This is a recipe for Zucchini Pie by my pal Liz in New York, who bakes it and serves it in her bento box lunches quite frequently. It's a cross between a veggie loaf and a healthy quiche. Since I made chick pea flour zucchini bread earlier in the week, I had another zucchini waiting to be used, more chick pea flour of course, and her recipe in mind. I'm finding the chick pea flour really tasty, and the high protein and fibre is an added bonus.

This would be both a good vegetarian main dish and a good side dish as well, actually. I served it with a piece of grilled rainbow trout, so this acted as my "vegetable stuffing on the side." If you're planning to grow zukes in your garden this year, take note. This will help use up your bounty.

This is a hard to fail recipe. She uses more or less cheese depending on what she has, more or less veggies, depending on what she has, and less oil. You really just need enough liquid to bind the batter together. When it looks gloppy and moist and the veggies are coated, it's ready to go into the oven. This is what I put into mine:

CAN'T SCREW IT UP ZUCCHINI PIE

1 large thinly sliced zucchini

1 grated carrot

1 small onion chopped

1 small diced yam

1 handful of torn oyster mushrooms

1/3 cup whole wheat pastry flour

1/3 cup fine ground corn flour

1/3 cup chick pea flour

1 cup grated mild cheddar cheese

1 rogue slice of Lite Jarlsberg cheese from the deli drawer

1/4 cup canola oil

2 egg whites and 1 whole egg, beaten

1 handful of grated parmesan

1 handful of chopped fresh herbs (I used basil, parsley, thyme, oregano and chives)

1 teaspoon baking powder

A few liberal shakes of Penzey's Sandwich Sprinkle and Mural of Flavor seasoning (basically more herbs and garlic salt)

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spoon zucchini mixture into a 10 inch glass pie or quiche plate that has been coated with vegetable cooking spray. I used an IKEA loaf pan -- they are quite longer than your average loaf pan by a wide margin so it spread out as shallow as a pie pan and worked fine. Bake for 45-50 minutes or until golden brown. Cool for 15 minutes before slicing.

Canyon Ranch Spa Cuisine: Appetite for Health

Canyon Ranch Spa's Chef Scott Uehlein is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. Under Chef Scott's direction, Canyon Ranch has received top honors from Travel + Leisure (Top Spa for Food in the U.S.), and rated Best Spa with excellence in the food category by Gourmet and Conde Nast Traveler magazines.

Now, Chef Scott is presenting a series of 10 short, fun, instructional videos in his Appetite for Health series. After the jump, a video guide, and, links to popular text version recipes from Canyon Ranch spa.

Text Recipes:

Canyon Ranch Cocktail
Cantaloupe Orange Tofu Smoothie
Holiday Eggnog
Strawberry Daiquiri
Breakfast Bread Pudding
Lime Coffee Cake
Cold Pea Salad
Cashew Chicken Salad with Baked Wontons
Kale Soup
Mulligatawny Soup
Sweet Potato Soup
Five Onion Bisque
Spanish Onion Soup
White Bean Soup with Pesto
Fish Tacos
Roasted Lemon Chicken
Blackberry Orange Cobbler

Recipe Videos: Appetite For Health

Click Now to watch Chef Scott in a series of short, fun 5 minute videos which bring you fast and fun tips on incorporating the spa and wellness lifestyle into your daily routine. Whether you want to whip up a fast pomegranate cooler, strawberry salad, or just get a few tips for staying hydrated, Chef Scott will show you how.

Episode Guide:

Episode 1: Water Water Everywhere
Learn with Chef Scott about the importance of staying hydrated, then watch as he creates refreshing Watermelon and Pomegranate Coolers that will help you recover from those tough summer workouts.

Episode 2: All About The Organics
Chef Scott clarifies the meaning of "organic," then makes an organic Strawberry Chicken Panzanella Salad. After this episode, you'll know how organics can help change your diet to a healthier and cleaner eating plan!

Episode 3: Less Is More?
Chef Scott visits an exercise physiologist and learns how to exercise for maximum gain. Then he demonstrates making Pasta with Grilled Artichoke, Leeks, and Chicken -- a dish that's sure satisfy your post work-out cravings.

Episode 4: Fishy Business
What's the lowdown on fish? Chef Scott explores the importance of fish in your diet and which fish choices are best. Then he teaches you to make delicious Cod and Kalamata Olives.

Episode 5: 40 Winks
Having trouble sleeping? Wake up tired every morning? Learn with Chef Scott how diet and eating patterns can affect sleep. Then he demonstrates a delicious, low-fat recipe for everyone's favorite nighttime snack -- cookies and milk!

Episode 6: Pain In My Neck
Chef Scott wakes up with an excruciating pain in his neck that distracts him from his daily routine. He visits a neuromuscular therapist, who teaches him how to properly stretch his neck, and talks to him about the importance of sleeping right, sitting right, and walking right. Watch as Chef Scott prepares a healthy alternative to one of the most popular comfort foods, meatloaf.

Episode 7: Shopping Spree
Chef Scott returns home to find his kids gorging on junk food. He decides to take a family field trip to the grocery store to teach them about healthy food choices. In addition, he shows you how to make Chicken Scaloppini with Arugula Salad -- a dish the entire family is sure to enjoy.

Episode 8: The McSalmonator
Chef Scott learns about the differences among farm-raised salmon, organic farmed salmon and wild salmon, then prepares an exciting Salmon with Cucumber Lemongrass Salsa that's easy to replicate at home.

Episode 9: Feelin' Blue
All about blueberries! Chef Scott explores the tremendous health benefits of blueberries and shows you how to make savory Salmon with Blueberry Mango Salsa.

Episode 10: A Little R&R
Chef Scott realizes he is stressed-out when he absentmindedly bakes dozens of cookies with carrot chips instead of chocolate chips. Learn about ways to manage stress -- from massage to calming breathing techniques. Then watch as Chef Scott prepares easy-to-make Fruit and Nut Bars.

Sponsor Special Feature: Canyon Ranch Strawberry Chicken Panzenella

Appetite for Health, Episode Two (6:31): Canyon Ranch Spa Chef Scott clarifies the meaning of "organic," then makes an organic Strawberry Chicken Panzanella Salad. After this episode, you'll know how organics can help change your diet to a healthier and cleaner eating plan!

Scott Uehlein is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. Under Chef Scott's direction, Canyon Ranch has received top honors from Travel + Leisure (Top Spa for Food in the U.S.), and rated Best Spa with excellence in the food category by Gourmet and Conde Nast Traveler magazines.

SpaFlyer Sunday Brunch: Grilled Turkey Cheese Sandwiches

A simple and healthy sandwich of Swiss cheese, homegrown tomato, and smoked turkey, on hearty wheat bread, dipped in egg white and grilled until warm and toasty. Very tasty. Recipe made for SpaFlyer Sunday Brunch -- head on over for healthy spa cuisine.