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 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)
Informations nutritionnelles
Énergie (kcal)550 kcal
Graisses16 g
dont saturés12 g
Glucides88 g
dont sucres6 g
Fibres10 g
Protéines17 g
Cholestérol10 mg
Sel620 mg
Gras Trans0 g
Potassium1400 mg
Calcium200 mg
Fer7 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.