Lentil and Rice Mujaddar
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Lentil and Rice Mujaddar

Lentil and Rice Mujaddar

with Harissa Roasted Cauliflower

étiquettes:
Végétarien
Allergènes:
Sulfites
Lait
Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

1 pièce(s)

Lentilles, en conserve

(Peut contenir Triticale, Blé)

¾ tasse(s)

Riz basmati

1 cs

Mélange d’épices shawarma

(Contient Sulfites Peut contenir Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)

3 pièce(s)

Gousses d'ail

285 g

Chou-fleur

1 cs

Mélange d'épices façon harissa

(Peut contenir Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf)

7 g

Persil

1 pièce(s)

Yogourt grec

(Contient Lait)

1 pièce(s)

Citron

28 g

Échalotes frites

(Contient Blé)

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Informations nutritionnelles

Énergie (kcal)570 kcal
Graisses9 g
dont saturés4.5 g
Glucides105 g
dont sucres5 g
Fibres15 g
Protéines23 g
Cholestérol10 mg
Sel900 mg
Gras Trans0 g
Potassium1850 mg
Calcium250 mg
Fer9 mg

Instructions

1
  • Peel, then mince or grate garlic.
  • Strain lentils, reserving canning liquid.
  • Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt.
  • Add rice, half the garlic and Shawarma Spice Blend. Cook, stirring often, until fragrant and toasted, 1-2 min.
2
  • Add lentils, canning liquid and enough water to make 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
3
  • Meanwhile, cut cauliflower into bite-sized pieces.
  • Add cauliflower, Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until tender, 14-16 min.
4
  • Roughly chop parsley.
  • Zest, then juice half the lemon.
  • Stir together yogurt, remaining garlic, 1/2 tbsp lemon in a small bowl. Season with salt and pepper.
5
  • Fluff rice with a fork.
  • Add half the parsley, half the cauliflower and half the crispy shallots to rice. Stir to combine.


6
  • Divide rice and lentils between bowls.
  • Top with the remaining cauliflower.
  • Sprinkle over the remaining parsley and remaining crispy shallots.
  • Dollop over garlic-yogurt sauce.