Recipe of the Week
One Pot Mujadara with Leeks & Greens
1 cup brown or green lentils
2 leeks, white and green parts
2 1/4 teaspoons salt, more as needed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
3/4 cup long grain rice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 bay leaf
1 cinnamon stick
The kale from your box, trimmed and chopped.
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
- Halve the leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
- Heat the oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
- Stir the garlic into the pot with remaining leeks and cook for 15 seconds until fragrant. Stir in rice and saute for 2 minutes. Stir in cumin, allspice and cayenne, saute for 30 seconds or so.
- Drain the lentils and stir into the pot. Add 4 1/4 cups water, 2 teaspoons salt, the bay leaf and the cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse the greens in a colander and spread damp leaves over the lentil mixture. Cover and cook for 5 minutes more, until the rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Recipe from Melissa Clark at The New York Times.