Ingredients with Measurements:
- 1 cup of basmati rice
- 1 cup of brown lentils
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 2 cups of vegetable broth
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- Lemon wedges for serving
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice and lentils separately in cold water and drain.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the cumin, coriander, paprika, turmeric, cinnamon, and salt to the pot and stir for 1-2 minutes until fragrant.
4. Add the lentils and vegetable broth to the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the lentils are tender.
5. Add the rice to the pot and stir to combine. Cover the pot and simmer for another 20-25 minutes until the rice is cooked and the liquid is absorbed.
6. Remove the pot from the heat and let it sit covered for 5-10 minutes.
7. Fluff the rice and lentils with a fork and stir in the parsley and cilantro.
8. Serve the Bedura with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 7g
Carbohydrates: 60g
Protein: 16g
Fiber: 13g
Sugar: 3g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh mint can be used instead of cilantro.
Variations:
- Add diced tomatoes to the pot for a more tomato-y flavor.
- Add chopped carrots and celery to the pot for more vegetables.
- Add cooked chicken or beef to the pot for a protein boost.
Tips and tricks:
- Rinse the rice and lentils separately to prevent the rice from getting too starchy.
- Use a wooden spoon to stir the rice and lentils to prevent the rice from getting mushy.
- Let the pot sit covered for 5-10 minutes after cooking to allow the rice and lentils to absorb any remaining liquid.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Bedura in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Bedura in a large bowl or on individual plates.
Garnishes:
Garnish the Bedura with additional chopped parsley or cilantro.
Pairings:
Pair the Bedura with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted carrots and broccoli
Troubleshooting advice:
- If the lentils are still hard after 25 minutes of cooking, add more liquid and continue cooking until tender.
- If the rice is still hard after 25 minutes of cooking, add more liquid and continue cooking until tender.
Food safety advice:
Make sure to rinse the rice and lentils thoroughly before cooking to remove any dirt or debris.
Food history:
Bedura is a traditional Middle Eastern dish that is typically made with rice and lentils.
Flavor profiles:
The Bedura has a warm and spicy flavor from the cumin, coriander, paprika, turmeric, and cinnamon.
Serving suggestions:
Serve the Bedura as a main dish for lunch or dinner.
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Region: Indian