Mujaddara

Name: Mujaddara
Ingredients: 2 lbs + 1 1/3 oz Lentils (raw ); 3 quarts + ½ cup Water (for lentils ); 2 cups + 4 tsp Oil (olive, salad or cooking ); 9 each Onions (raw, large); 3 lbs + 4 oz Rice (brown, long-grain, parboiled, dry ); 1 gal + 1 ¼ quarts Water (for rice ); 1 Tbsp + 1/8 tsp Salt (table); 1 Tbsp + 1/8 tsp Cumin (ground); 1 Tbsp + 1/8 tsp Chili powder; 1 Tbsp + 1/8 tsp Cinnamon (ground)

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1 cup

Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe

Ingredients

2 lbs + 1 1/3 oz Lentils, raw
3 quarts + ½ cup Water, for lentils
2 cups + 4 tsp Oil, olive, salad or cooking
9 each Onions, raw, large
3 lbs + 4 oz Rice, brown, long-grain, parboiled, dry
1 gal + 1 ¼ quarts Water, for rice
1 Tbsp + 1/8 tsp Salt, table
1 Tbsp + 1/8 tsp Cumin, ground
1 Tbsp + 1/8 tsp Chili powder
1 Tbsp + 1/8 tsp Cinnamon, ground

Instructions:

Rinse lentils in a strainer under running water.
In a saucepan, combine rinsed lentils and water. Bring to a boil, then simmer for about 15 minutes until tender but not mushy.
Drain and set aside.
As lentils cook, in a large skillet, sauté onions until golden brown.
Cook rice according to your kitchen’s procedures, if different from instructions below:
Pre-heat steamer. In a 2-in. hotel pan, combine rice, water, salt, cumin, chili powder, and cinnamon. Cook for 30-35 minutes, until tender.
Once rice is cooked, remove from heat and stir in lentils and sautéed onions.
Hold for hot service at 135°F or higher.
Portion with No. 4 scoop (1 cup).

Nutritional Analysis:

Calories: 264.96kcalCarbohydrates: 36.91gProtein: 7.18gFat: 10.2gSaturated Fat: 1.46gTrans Fat: 0gCholesterol: 0mgSodium: 162.18mgFiber: 3.61gSugar: 1.65g

Meal Component Information:

Meat/Meat Alternate – 1 oz equivalent

Grain – 1 oz equivalent

Note:

Choose USDA foods whenever available to save on cost.