Rice and Lentils with Spiced Beef and Crispy Onions
By America's Test KitchenPublished on October 19, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
12 cups water 1 cup long-grain white rice 1 pound 85 percent lean ground beef 3 garlic cloves, minced2 teaspoons ground cumin ½ teaspoon pumpkin pie spice 2 teaspoons salt 1 teaspoon pepper 1 (15-ounce) can lentils, rinsed½ cup plain whole-milk yogurt 1 cup canned fried onions ¼ cup chopped fresh dill
Before You Begin
Serve with lemon wedges.
Instructions
- Bring water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until tender, about 12 minutes. Drain rice in fine-mesh strainer.
- Meanwhile, cook beef in 12-inch nonstick skillet over medium heat, breaking meat into small pieces with spoon, until just beginning to brown, 8 to 10 minutes. Add garlic, cumin, 2 teaspoons salt, 1 teaspoon pepper, and pumpkin pie spice and cook until fragrant, about 30 seconds.
- Add rice and lentils to skillet and cook over medium-high heat, stirring often, until heated through, about 3 minutes. Transfer rice mixture to platter. Drizzle with yogurt and sprinkle with fried onions and dill. Serve.
Time
30 minutesYield
Serves 4Ingredients
12 cups water
1 cup long-grain white rice
1 pound 85 percent lean ground beef
3 garlic cloves, minced
2 teaspoons ground cumin
½ teaspoon pumpkin pie spice
2 teaspoons salt
1 teaspoon pepper
1 (15-ounce) can lentils, rinsed
½ cup plain whole-milk yogurt
1 cup canned fried onions
¼ cup chopped fresh dill
Ingredients
12 cups water
1 cup long-grain white rice
1 pound 85 percent lean ground beef
3 garlic cloves, minced
2 teaspoons ground cumin
½ teaspoon pumpkin pie spice
2 teaspoons salt
1 teaspoon pepper
1 (15-ounce) can lentils, rinsed
½ cup plain whole-milk yogurt
1 cup canned fried onions
¼ cup chopped fresh dill
Ingredients
12 cups water
1 cup long-grain white rice
1 pound 85 percent lean ground beef
3 garlic cloves, minced
2 teaspoons ground cumin
½ teaspoon pumpkin pie spice
2 teaspoons salt
1 teaspoon pepper
1 (15-ounce) can lentils, rinsed
½ cup plain whole-milk yogurt
1 cup canned fried onions
¼ cup chopped fresh dill
Why This Recipe Works
This is a fast, weeknight riff on the classic Lebanese dish mujaddara. Boiling the rice in 3 quarts of water cooks it in almost half the usual time.
Before You Begin
Serve with lemon wedges.
Instructions
- Bring water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until tender, about 12 minutes. Drain rice in fine-mesh strainer.
- Meanwhile, cook beef in 12-inch nonstick skillet over medium heat, breaking meat into small pieces with spoon, until just beginning to brown, 8 to 10 minutes. Add garlic, cumin, 2 teaspoons salt, 1 teaspoon pepper, and pumpkin pie spice and cook until fragrant, about 30 seconds.
- Add rice and lentils to skillet and cook over medium-high heat, stirring often, until heated through, about 3 minutes. Transfer rice mixture to platter. Drizzle with yogurt and sprinkle with fried onions and dill. Serve.
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