Remove from heat and stir in the well-browned onions. Cool slightly. Remove bay leaves. Just click on the photo. To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
The outside temperature is rapidly rising.
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Cover and simmer 15 minutes or until rice is tender. Drain any excess liquid, if necessary. Other than slicing the onions, it doesn't take a lot of prep time. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
-- Robyn Kalajian. Continue cooking the rest of the onions until dark brown and black in places. *Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/. Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
In a large saucepan combine the lentils, water or broth, butter, bay leaves, salt, pepper, and lemon juice and bring to a full boil. Just click on whatever interests you in one of our Recipe Links below -- and please add your recipes, anecdotes or suggestions as comments. Arrange salad on a tray of mixed greens and garnish with tomatoes, green onions, parsley, and olives; top with slivered almonds and Feta cheese, if desired. ½ cup dried lentils, picked over and rinsed, 1/3 cup brown rice, cooked according to package directions, 1. Pour cumin dressing (see recipe below) over salad and combine gently. Cover and chill until ready to serve. Cover and chill before serving. Now put on your apron, wash your hands, and join me on this journey. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner. Remove bay leaves.
In a medium pot, add lentils and water. Food connects us across all boundaries - generational, national, physical, social, nutritional, and cultural. No two chorag recipes are alike! Armenian recipes are as varied as their regions and dialects. It’s been hotter in the northeast than in south Florida lately, indicating it's time to turn off your ovens, and take out your hot-weather recipes. Reduce heat and simmer, covered, for 30 minutes, or until lentils are tender. Cook brown rice according to package directions. Add olive oil, lemon juice or wine vinegar, lemon zest, and choice of seasonings and toss. Serve with Armenian cheese, pita bread, cracker bread, roasted eggplant and peppers with fresh lemon wedges on the side. 4 cups water, low-sodium chicken or vegetable broth, 1/2 medium red or green bell pepper, seeded and diced, Sea or Kosher salt, black pepper, paprika, lemon zest, fresh or dried mint and basil to taste, Olive oil, fresh lemon juice or red wine vinegar, Chopped tomatoes, green onions, parsley, black or green olives, Choice of salad mixed greens, spinach, kale and endive, Slivered almonds, crumbled Feta cheese, lemon wedges. Recipe Corner: Almas Koobation’s Tukalic (Drop Cakes), Celebrate with Holiday Stöllen from For the Love of Apricots Cookbook, Recipe Corner: Stuffed Grape Leaves Casserole From Vegetarian Times, Proposal to Launch Armenia-Artsakh Reconstruction Bonds: Open Letter to PM Pashinyan, Pashinyan Signs Peace Treaty with Azerbaijan, Russia, Surrendering Shushi, Pashinyan Admits His Mistakes on Karabakh Issue, A Difficult Surrender: Chaos in Yerevan Follows Armenia’s Truce with Azerbaijan, How Kirk Kerkorian Helped Winston Churchill Not to Lose World War II: Video, Biden Campaign Official Klempic Issues Statement, US Secretary of State Pompeo Comments on Karabakh Again, Why I Am Grateful to Erdogan, the Dictator of Turkey, A Political Whirlwind Engulfs Nagorno Karabakh, Libya’s Interim Government Recognizes the Armenian Genocide Once Again, Aleppo Aid through St. Kevork Armenian Apostolic Church of Houston, 2017 Hrant Dink Award Goes to Eren Keskin from Turkey and Ai Weiwei from China. Learning to live in a world of food without common... AYF Juniors- 'Back to the Basics' Seminar, Farewell to the ‘Pyramid’; Hello to the ‘Plate’. Sous chef Doug Kalajian is an author and retired journalist. In the meantime, bring water to a boil in a saucepan, add the Welcome to TheArmenianKitchen.com, where you will be inspired by an ancient cuisine, experiment with exotic ingredients, master cooking techniques you were afraid to attempt, and so much more. Total Carbohydrate To get you started, try this heart-healthy salad that’s great as a side dish or as a meal on its own. 75.8 g
Lentil and Brown Rice Salad with Cumin Dressing Serves 4 ½ cup dried lentils, picked over and rinsed 1 cup water 1/3 cup brown rice, cooked according to package directions 1 carrot, shredded 1 small onion, thinly sliced ¼ cup chopped flat-leaf parsley ¼ cup chopped cilantro 1. This recipe is adapted from "What to Cook" cookbook. Note: Italian or balsamic salad dressing or any dressing of choice may be used for this salad. Add the carrots, onions, parsley, and cilantro; toss.
In a medium pot, add lentils … Middle Eastern Lentil and Rice soup An easy (and delicious!) What does peace taste like? It’s fun to share meal preparation with family & friends, try regional recipes of one’s own nation, explore the intricate flavors of another country, or learn the importance behind the art & science of food preparation. This site is a member of the Amazon Affiliate program. — Robyn and Doug Kalajian. Everything you need to know about Armenian food and Armenian recipes! Mdardara, also known as mjaddara, is lentil and rice, cooked together with olive oil, salt and pepper, and garnished with caramelized onions. 2. It doesn’t matter where you live, what your ethnic background is, whether your food preparation skills are very basic to highly professional, or what your finances are, everybody has to eat. Add olive oil, lemon juice or wine vinegar, lemon zest, and choice of seasonings and toss. cumin-scented Shared by AIC TEAM Armenian International Cuisines and More Ingredients 2 tsp. Chief cook Robyn Kalajian (Robyn@TheArmenianKitchen.com) is a retired culinary teacher. In a large bowl, combine the cooked lentils and rice with onions, carrots, celery, bell pepper, cucumbers, garlic and parsley and toss. Serve it with a crisp mixed salad tossed in a lemony garlicky dressing, like Fattoush, for instance, and you will be hooked forever. (Keep your eye on the water level; you don't want it to evaporate and burn the lentils!). 25 %. Available in print and Kindle, Anoush Abour - Armenian Christmas Pudding, Borani - Lamb and Chard Stew with Bulgur balls, Bulgur Pilaf with Onions and Tomato Juice, Kahke with Yanesoon (Anise seed circles with sesame cookies), Lentil and Brown Rice Salad with Cumin Dressing, Lentil Soup (Vartabed Soup) - red, brown, green lentils, Meatless Imam Bayeldi - or - Baylee Baghlee, Noonoog, Noonook, Nunug (Lamb and Chickpea Soup), Prosciutto and Asparagus Pasta from Christine Datian, Shakarshee Recipes (2) - Armenian Sugar Cookies, Siserov Kufteh (Seesere Kufta, Chick Pea Kufteh), Soft, Sweet Chorag (from the Nashmy family), Swiss Chard with Chick Peas - Nevik (Neeveeg), Agenchik Soup- Yogurt Soup with Dumplings, Armenian Chicken, Rice, and Lemon Soup - C. Datian, Baked Eggplant and Spinach Moussaka (Christine Datian), Belgian Endive with Roquefort, Walnuts, and Cranberries, Blueberry Buckle - a non-Armenian dessert, Broccoli Salad with Walnuts, Grapes, and Feta - C. Datian, Bulgur and Vegetables - Gorgod Abour (Khoure Tanou), Bulgur Pilaf with Chickpeas and Dried Apricots, Bulgur Salad with Pistachios and Currants, Bulgur-Beef Burgers topped with Vegetables - C. Datian, Chicken Shawarma with Tahini-Yogurt Sauce, Chilled Summer Squash and Potato Soup - C. Datian, Christine Datian's Armenian Rice Pilaf with Raisins and Almonds, Christine Datian's Holiday Mushroom, Celery, Walnut Pilaf, Dolma with Mixed Vegetables- Gutsy Gourmet, Easy Manhattan Clam Chowder - Alice Vartanian, Eggplant-Walnut-Ricotta Rolls (Christine Datian), Garden Fresh Recipes from Maro Nalabandian, Gluten-free Chickpea, Cardamom, Tahini Pie, Greek-Style Sesame Seed-Olive Oil Cookies, Grilled Chicken and Bulgur Salad (from C. Datian-6/14 Sunset Editor's Choice Recipe), Grilled Eggplant and Chopped Salad with Lemon-Mint Dressing (Christine Datian), Grilled Zucchini with Kalamata Vinaigrette, Hajimom's Dzedadsz - A Meat and Wheat Casserole, Havgitov Gololag (a hard-cooked egg recipe), Holiday Mushroom, Celery, Walnut Pilaf - Christine Datian, Jingalov Hats (Herb-stuffed Lavash Bread), Kufteh made ravioli-style (Aroosiag Najarian and Ron Takakjian's recipe), Lamb Shanks and Shish Kebab (Stanley Kooyumjian), Lamb Shish Kebab in Ararat Brandy Marinade, Lamb-Eggplant Meatball Pita Sandwiches (Christine Datian), Layered Middle Eastern Salad - Christine Datian, Lentil Soup with Bulgur from Christine Datian, Mixed Vegetables Pickled with Blackberries (Moshov Ttou), Momma Melikian's Bukone (Bokon) (Armenian Bread), Pakla-ov -or- Payleh Beureg (Fava Bean-Potato-Onion Turnover), Parsely, Onions, and Eggs - ala Onnik Dinkjian, Parsley, Onions, and Eggs - Muffin Shaped, Penerli (Fried Cheese boregs - or- Fried Armenian Ravioli, Persimmon-Walnut-Raisin Cookies - A. Vartanian, Rice and Meat Patties (Khatoon Boodhi) - Araksi Dinkjian, Roasted Butternut Squash and Chickpea Salad, Roasted Eggplant with Raisins and Pine Nuts, Roasted Grape Tomatoes with Pomegranate Molasses Drizzle, Roasted Root Vegetables with Pomegranate Glaze, Sauteed Eggplant with Tomato-Garlic Sauce, Shell Soup (Nunik Abour) - Sonia Tashjian, Stuffed Roma Tomatoes with 3 Cheeses - Christine Datian, Tsal-Tsul, a cross between Gata and Paklava, Watermelon with Balsamic Glaze and Mint Oil, White Bean, Roasted Red Pepper and Tomato Plaki, Winter Red Lentil Soup with Browned Onions, Yogurt (Madzoon) with Fruit, Honey and Nuts, Yogurt with Honey, Sour Cherry Preserves, and Pistachios, Sita Jebelian's Homemade Madzoon (Yogurt), The 'Arsene Sandwich' - Grilled Cheese Spectaculaire.