Two Legume Dishes: Imjadara/Mujadara & Spiced Chick Peas et al.

Once a month, I help with Dinner-In-The-Shul at my synagogue, a Shabbat meal for dozens.  We’re never quite sure how many are coming, with RSVPs as a vague indicator.  My role in the cooking group is to make a protein-filled vegan or vegetarian option Although I eat meat, I hate to see veggies go without protein!  Two challenges a la “Dinner Impossible” are 1) make a dish that will go well with just about any other dish and 2) limit cooking to baking because the stovetop in the meat kitchen is fairly useless.  These are the legume dishes I’ve done in the past two months. Proportions are scaled to regular meals, not the 50 people we fed with the first dish!

Imjadara/Mujadara:  Lentils with Carmelized Onions

First – bake brown rice using Alton Brown’s brilliant recipe.
1 1/2 cup of brown rice
2 1/2 cups boiling water
1 Tablespoon olive oil
dash of salt
Preheat oven to 375 degrees.  Grease an 8” X 8” baking dish.  Put rice in the dish and pour the boiling water over it.  Add oil & salt.  Cover with foil.  Bake 1 hour.  Fluff with a fork when cooked.

Next (or beforehand depending on method) – carmelize the onions
3-4 medium onions, thinly sliced
2-3 Tablespoons olive oil.
Salt & pepper
3 options:
1 – stovetop – preheat oil to medium high heat.  Add the onions and lower the heat to medium-low to low.  Stir the onions every 10 minutes or so for 45 mins. to 1 hour until they are golden and carmelized.  .
2 – oven – put onions & oil in a dutch oven.  Roast at 400 degrees for about 2 hours, stirring the onions every 20-30 minutes.
3 – crock pot – onions & oil in the crockpot.  Cook on low 8-10 hours.  Add about 1/2 extra onion as some sticks to the side and you lose a little this way.  But, it’s the easiest.

And then – cook the lentils
2 cups lentils with 4 cups of water
1 – 1 1/2 teaspoon(s) salt
1/2-3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
Bring to a boil, then cover and simmer for approx. 20-30 mins. until lentils are soft but solid.  Mix about half of the rice, the onions, and the lentils together and season according to preference.

Spiced Chick Peas et al.

Preheat oven to 350 degrees.

1 can chick peas/garbanzo beans, drained and rinsed
You can combine any combination of about 3-4 cups of other beans/peas
I used:
1 lb. bag frozen peas
1 c. frozen butter peas
Mix in a big bowl.  No need to thaw the peas.  Add seasonings (proportions approximate):
1 t. cumin
1/2 t. ground pepper
3/4 t. garlic salt
1/2 t. smoked or other paprika
1/2 t. ground coriander
2 t. olive oil
Toss to mix well.

3 T. butter or margarine:  cut up into little squares.
1/4 c. water
In the bottom of an 8 X 8 baking dish, put 4 little cubes of butter or margarine and add water.  Pour half of the bean mixture.  Put 4 more little cubes on this layer, then pour the rest of the beans in and then top with a couple of cubes of butter. Cover the dish with foil

Bake for 30-45 mins.  Stir every 15 mins. or so.  Add water if the beans are getting dry.

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Explore posts in the same categories: Bean Dishes, Cheap Eats, Vegan, Vegetarian

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