Lebanese Mujaddara (Lentils and Rice)
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Oil: 2 tbsp + 2 tbsp
Yellow onion: 2, 1 sliced into half moons, 1 finely chopped
Tomato: 2, diced
Red chile: 2, chopped
Uncooked rice: 4 cups, washed
Green lentil: 2 cups, soaked in water for 1 hr
*Ground cumin: a pinch
*Ground coriander: a pinch
*Ground cinnamon: a pinch
*Ground nutmeg: a pinch
Salt: 2 tsp
Vegetable stock: 1 litre
Cilantro: 1 stalk, chopped
*All spices to make up about 1 tsp of powder altogether.
Method:
Heat 2 tbsp oil in pot.
Add sliced onions. Fry 15min till browned and caramelised. Set aside.
Heat 2 tbsp oil in dutch oven.
Add chopped onions. Stir-fry for 1 min.
Add tomatoes and chiles. Fry for another min.
Add rice, lentils, ground cumin, coriander, cinnamon, nutmeg and salt. Stir to mix.
Add stock. Leave to simmer for 20min till rice becomes cooked and fluffy.
Garnish with cilantro and browned onions to serve.
From peepor.net