Best 3 One Pot Mujadara With Leeks And Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the Delights of One-Pot Mujadara: A Culinary Journey Through Middle Eastern Flavors**

Embark on a culinary adventure with our delectable One-Pot Mujadara, a hearty and flavorful dish that seamlessly blends ancient grains, lentils, and an array of aromatic spices. This traditional Middle Eastern dish is elevated with the addition of tender leeks and vibrant greens, creating a symphony of textures and flavors that will tantalize your taste buds. Join us as we explore the depths of this classic recipe, offering vegetarian and vegan variations to cater to diverse dietary preferences. Prepare to be captivated by the simplicity and versatility of One-Pot Mujadara, a dish that promises to transport you to the bustling souks of the Middle East with every bite.

**Recipes Included:**

1. **One-Pot Mujadara with Leeks and Greens:** Embark on a culinary journey with our classic One-Pot Mujadara recipe, featuring a harmonious blend of lentils, rice, leeks, and a vibrant medley of greens. This wholesome dish is a testament to the culinary heritage of the Middle East, offering a symphony of flavors and textures that will leave you craving for more.

2. **One-Pot Mujadara with Spinach:** Discover a delightful variation of One-Pot Mujadara, where tender spinach takes center stage. This recipe showcases the versatility of this classic dish, as the earthy flavors of spinach blend seamlessly with the lentils and rice. Prepare to be captivated by the vibrant hues and irresistible aromas that fill your kitchen as you create this culinary masterpiece.

3. **Vegan One-Pot Mujadara:** Experience the goodness of plant-based cooking with our Vegan One-Pot Mujadara recipe. This innovative adaptation retains all the flavors and textures of the traditional dish while using растительное масло instead of butter. Prepare to be amazed by the richness and depth of flavors achieved through the careful combination of lentils, rice, vegetables, and aromatic spices.

4. **One-Pot Mujadara with Sweet Potatoes:** Indulge in a delightful twist on the classic One-Pot Mujadara with the addition of roasted sweet potatoes. This recipe brings a touch of sweetness and a vibrant orange hue to the dish, creating a visually stunning and taste bud-tingling experience. Embrace the culinary fusion as the earthy flavors of lentils and rice harmoniously blend with the natural sweetness of roasted sweet potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH



Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach image

Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.

Provided by Melissa Clark

Categories     Lentil     Rice     Leek     Spinach     Yogurt     Vegetarian     Dinner

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for serving
2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
Kosher salt
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cup brown or green lentils
1 bay leaf
1 cinnamon stick
3/4 cup long-grain white rice
5 ounces baby spinach
1 cup plain yogurt

Steps:

  • Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
  • Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
  • Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
  • Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
  • Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
  • Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
  • In a small bowl, season the yogurt with salt to taste.
  • Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

ONE-POT MUJADARA WITH CRISPY LEEKS AND SPRING GREENS



One-Pot Mujadara With Crispy Leeks and Spring Greens image

Make and share this One-Pot Mujadara With Crispy Leeks and Spring Greens recipe from Food.com.

Provided by lecole54

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup green lentil (or brown)
2 leeks, white and light green parts only, roots trimmed
2 1/4 teaspoons salt, more as needed
1/4 cup olive oil, extra virgin
2 garlic cloves, minced
3/4 cup long-grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups greens, trimmed and chopped (chard leaves, spinach, kale, mustard or a combination)

Steps:

  • Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  • Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  • 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 1/4 teaspoon salt.
  • 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.
  • Drain lentils and stir into pot. Add 4-1/4 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.

Nutrition Facts : Calories 448.8, Fat 14.6, SaturatedFat 2, Sodium 1323.7, Carbohydrate 64, Fiber 16.1, Sugar 2.8, Protein 15.8

MUJADARA WITH LEEKS AND LEAFY GREEN VEGETABLES



Mujadara With Leeks and Leafy Green Vegetables image

Make and share this Mujadara With Leeks and Leafy Green Vegetables recipe from Food.com.

Provided by Phil Franco

Categories     Long Grain Rice

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups trimmed and chopped spinach
1 cinnamon stick
1 bay leaf
1/4 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1 1/2 teaspoons ground cumin
3/4 cup long-grain rice
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 1/2 teaspoons salt
2 leeks, chopped
1 cup lentils

Steps:

  • Place lentils in a large bowl. Pour in warm water to cover the lentils by about 1 inch (2.5 cm). Let soak while preparing the other ingredients. Slice the leeks in half lengthwise. Wash under running water to ensure there is in grit inside. Then slice crosswise.
  • Add the oil and garlic to a large heavy frying pan or Dutch oven, and heat using a medium-high setting. Add leeks and fry while stirring often, until they are crisp and golden brown (generally 5 - 10 minutes. Stir in the rice and sauté for an additional two minutes. Add the allspice, cumin and cayenne. Drain the lentils that have been soaking and add to the pot. Add the bay leaf, cinnamon stick, 2 teaspoons salt, 4 1/4 cups water. Bring to the boil and then reduce to a simmer. Cover with a lid and cook, using low heat for about 15 minutes.
  • Rinse greens in a colander, shake dry and add to the top of the lentil mixture, to wilt them. Cover the pot with a lid and cook for 3-5 minutes more. Check that the rice and lentils are tender, but a little firm and that and greens are wilted. Remove from heat and set aside with the lid on for about 5 minutes. Serve into bowls and garnish with the crisp brown leeks that were cooked previously.

Nutrition Facts : Calories 343.6, Fat 14.4, SaturatedFat 2, Sodium 1490.8, Carbohydrate 46.2, Fiber 6, Sugar 2.8, Protein 8.7

Tips:

  • To save time, use a food processor to shred the carrots and beets.
  • If you don't have any sumac, you can substitute lemon juice or vinegar.
  • For a more flavorful dish, use homemade chicken broth instead of water.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead.
  • Serve mujadara with a dollop of yogurt or tahini sauce for an extra creamy and flavorful touch.

Conclusion:

Mujadara is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to use up leftover rice and lentils, and it's also a good source of protein and fiber. The addition of leeks and greens makes this dish even more flavorful and nutritious.

Related Topics