MUJENDRA (Cypriot rice and lentils)
This week I’m in plant-based heaven again. I was enjoying a weekend morning cocooning in bed doing catch-up on some reading while having the TV on for some background noise and what do I hear?…’leftovers’? Got my attention it did. The recipe had a name very similar to something I made for you a while ago…MUJADDARA which is what it’s called in Middle Eastern culinary circles. That one may be worth a revisit for you my friends. It was the one that I won an unsolicited ‘that’s a keeper’ comment from my guy with an aromatic mixture of lentils and rice topped with crispy onions.
This new recipe, Mujendra, is very much the same, but this time I cut back on the time by making it in my pressure cooker and what grabbed my attention was what to do with leftovers. Can we here a cheer for LEFTOVERS? You know me by now.
So what I’m offering you today my Galley Friends, is not one but two delicious recipes…and some leftover heaven…little arancini stuffed with halloumi and feta served with a tangy yogurt sauce.
For the sauce, I used Greek yogurt, some chopped fresh mint, parsley, a squeeze of lemon and grated a garlic clove.
Mujendra (Cypriot rice and lentils)
- Pressure cooker Optional but recommended for ease of making. *See Galley Kat note below for alternate stove top method
for basic Mujendra
- 2 Tbsp olive oil
- 1 Cup rice I used basmati
- 1 Cup lentils I used baluga lentils
- 1 Large onion chopped, about 1 1/2 cups
- 1 Tsp cumin
- 1 Tsp all spice
- 1/2 Tsp ground pepper
- 1/4 Tsp ground cloves
- salt to taste depends on saltyness of broth
- 3 Cups broth
- In pressure cooker pot, heat oil.
- Saute onions in oil until they caramelize and are beginning to crisp.
- Remove half the onions and set aside.
- Add rice, lentils and seasoning to pot and continue to saute for another couple of minutes to toast the grains a spices.
- Stir in broth and secure lid on pressure cooker
- Set pressure to 6 minutes.
- When time is up, let pressure reduce naturally or for at least 10 minutes
- Serve as is, topped with remaining sauted onions or add a dollop of Greek yogurt, a squeeze of lemon and a fried egg.
Galley Kat Notes:
Baked Mujendra Arancini
- Mixing bowl
- Omnia stvoe top oven for the ovenless *see Galley Kat notes below
- Baking sheet or pan for conventioal oven users *see Galley Kat notes below
- 2 Cups leftover mujendra
- 2 egg yolks save whites for coating
- 1/2 Cup crumbled feta
- 1/2 Cup grated halloumi if not available used extra feta
- 1 1/2 Cups panko crumbs
- In mixing bowl combine leftover mujendra, yolks and half the panko.
- Stir in cheeses.
- Scoop out about 1/4 cup of the mixture and form into a ball.
- Once all of your balls are formed, set up a dipping station with on bowl for the egg whites and one for the panko
- Dip balls in egg whites then roll in panko and set in prepare baking dish
for Omnia stove top
- Placed covered baking pan on pre-heated base plate and cook on high for five minutes, the reduce heat to medium low and continue for another 15-20 minutes until balls begin to brown. Note that you won’t get the all over crispy brwon as with conventional ovens but the results will be just as tasty.
for conventional oven users
- Place baking pan or sheet in pre-heated 350 ° oven for about 30 minutes or until balls are browned and crispy.
- Serve with Greek yogurt seasoned with chopped mint, garlic and a squeeze of lemon. Add a crispy salad and some warmed pita to accompany.
Galley Kat Notes:
Here are some similar recipes for you to try while you wait for me to return…
Thanks for dropping by my friends…
…peace and love…