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posted: 1/7/2016 6:00 AM

Mujadara Green Lentils and Rice

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  • Mark Welsh/mwelsh@dailyherald.comElmhurst Academy chef Sigy Rafalovits gets ready to serve up her specially prepared meals of butterednut squash sauce over macaroni (no cheese) with fresh steamed broccoli and a banana and a cup of milk to the 100 students who attend this school. The students get a different meal everyday prepared by the chef. Onions are sliced as the butternut squash waits its turn.

    Mark Welsh/mwelsh@dailyherald.comElmhurst Academy chef Sigy Rafalovits gets ready to serve up her specially prepared meals of butterednut squash sauce over macaroni (no cheese) with fresh steamed broccoli and a banana and a cup of milk to the 100 students who attend this school. The students get a different meal everyday prepared by the chef. Onions are sliced as the butternut squash waits its turn.

  • Mark Welsh/mwelsh@dailyherald.comElmhurst Academy chef Sigy Rafalovits gets ready to serve up her specially prepared meals of butterednut squash sauce over macaroni (no cheese) with fresh steamed broccoli and a banana and a cup of milk to the 100 students who attend this school. The students get a different meal everyday prepared by the chef. Brownies are prepared for desert to be served later in the afternoon.

    Mark Welsh/mwelsh@dailyherald.comElmhurst Academy chef Sigy Rafalovits gets ready to serve up her specially prepared meals of butterednut squash sauce over macaroni (no cheese) with fresh steamed broccoli and a banana and a cup of milk to the 100 students who attend this school. The students get a different meal everyday prepared by the chef. Brownies are prepared for desert to be served later in the afternoon.

 

2 tablespoons vegetable oil

½ cup chopped onion

1 cup basmati rice

1 cup rinsed green/black lentils

¼ teaspoon cumin

¼ teaspoon turmeric

Salt and pepper to taste

2 tablespoons olive oil

3 cups boiling water

In a pot, saute onion till golden, add lentils and boiling water with spices. Bring to simmer and cook for 10 minutes covered. Add rice, cover with lid and continue cooking for 15 more minutes. Turn off heat; let cool for five minutes, covered. Fluff rice with lentils with fork. Serve.

Chef Sigy Rafalovitz

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