Best 4 Butter And Lentil Rice Burma Recipes
Embark on a culinary journey to the heart of Burmese cuisine with our enticing butter and lentil rice recipes. Experience the harmonious blend of rich flavors and textures in this traditional Burmese dish, lovingly prepared with the finest ingredients. Discover the secrets behind the perfect balance of savory lentils, aromatic rice, and the luxurious touch of butter. Explore variations that cater to diverse preferences, from a classic lentil rice recipe to an indulgent version featuring chicken and vegetables. Each recipe offers step-by-step instructions, ensuring perfect results every time. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you towards creating an authentic Burmese feast that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTER AND LENTIL RICE (BURMA)
This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.This recipe is by Burmese blogger Tin Cho Chaw.
Provided by GiddyUpGo
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the dal and rinse the basmati rice until the water runs clear. Put the rice in a pot and layer the soaked dal on top. Add the remaining ingredients and the water.
- Bring to a boil, then reduce heat to low and cover. Simmer for 15 to 20 minutes or until all the water has been absorbed.
- Let rest for five minutes before serving.
Nutrition Facts : Calories 244.2, Fat 5, SaturatedFat 2.2, Cholesterol 7.6, Sodium 615.9, Carbohydrate 43.9, Fiber 3.8, Sugar 2.3, Protein 6.1
WHOLE RICE AND LENTILS (MAJADARA)
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Provided by shari p.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
- Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.5 g, Fat 7.6 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 296.3 mg, Sugar 1.9 g
LENTIL RICE AND VEGGIE BAKE
This delicious vegan recipe can be quickly thrown together from things you probably already have in the kitchen. I found this on another website, we enjoy this meal often, and its easy on the budget.
Provided by MommaKim
Categories Vegan
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
- Preheat oven to 350° F (175°C).
- Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
- In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce mixed with remaining basil, oregano, and cumin.
- Bake 30 minutes in the preheated oven, or until bubbly.
- This really doesn't need to bake since there is no meat it is more to heat and let the tastes meld together, this I find does not need the full 30 minute We also substitute cooked brown rice.
Nutrition Facts : Calories 304.2, Fat 2.8, SaturatedFat 0.4, Sodium 324.4, Carbohydrate 56.8, Fiber 7.7, Sugar 4.8, Protein 15.4
MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE
I saw this in the "8 Week Cholesterol Cure" and thought it sounded good, but was skeptical of it passing the 'husband and kid test.' To my amazement, they loved it and left nary a scrap in the pot. A nice blend of sweet and savory.
Provided by winkki
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
- Add onion and garlic; cook& stir 2 min.
- Stir in cinnamon, sugar, and 4 c water.
- Add lentils and barley.
- Bring to boil on med heat; reduce heat to low.
- Cover and simmer gently for 20 min.
- Add rice, apricots, raisins, and mint; stir.
- Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
- Season to taste with pepper.
Nutrition Facts : Calories 250.9, Fat 2.8, SaturatedFat 0.4, Sodium 6.2, Carbohydrate 50.4, Fiber 8.9, Sugar 11.7, Protein 7.6
Tips:
- When choosing lentils for this recipe, use a firm lentil that will hold its shape after cooking, such as brown or green lentils.
- Be sure to rinse the lentils thoroughly before cooking. This will remove any dirt or debris, and help to prevent the lentils from becoming mushy.
- For added flavor, toast the lentils in a little bit of butter or oil before cooking them in the rice.
- If you don't have ghee on hand, you can substitute unsalted butter.
- Serve the rice and lentils with your favorite Burmese dishes, such as chicken curry, fish curry, or vegetable curry.
Conclusion:
Burmese butter and lentil rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils. The rice and lentils are cooked together in a flavorful broth, and then topped with a mixture of butter, onions, and cilantro. This dish is sure to be a hit with your family and friends.
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