Mjeddrah (Lentils and Rice)
This recipe is great for busy summer days when you have a lot going on and a big family to feed. The crockpot does all the work, especially if you use dried onion. We love buffet-style meals like this where everyone can dig in and create their own flavorful dish. The lentils and rice are the perfect base for hearty bowls or can be stuffed into whole wheat pitas. The dressing is made separately and is best served with assorted fresh toppings. Be creative!
3 cups brown lentils
1/2 cup dried, minced onions (or 1 small onion, chopped)
2 tablespoons salt-free adobe seasoning
1 1/2 cups brown rice
1/2 cup Aquafaba* or water
1/2 cup lemon juice
2 teaspoon paprika
1 teaspoon dry mustard
4 cloves garlic, minced
1 teaspoon maple syrup, to taste
1 teaspoon salt – optional
In a Crockpot:
Add ingredients, fill crockpot with 12 cups of water & simmer on low all day, add more water if needed.
In an Instant Poo
Keep the amount of grains and lentils on the recipe, but reduce the water to 9 cups. Cooked for 12 minutes on manual, high pressure with natural release.
Put the lentil mixture in your bowl and top as desired with chopped fresh ingredients, like: lettuce, tomatoes, green onions, cucumber, avocado, radishes, bell pepper of any color, olives (green and/or black).
*Aquafaba is the brine or liquid that’s inside the can of chickpeas. It’s best to use no-salt added chickpeas, drain the liquid into a measuring cup, then use the beans to make hummus. We also use a little aquafaba to thin homemade hummus.
Also serve with oil free hummus and hot sauce (optional).