Lebanese Rice, Lentils, and Caramelized Onions




  • 300 g rice
  • 500 g broccoli, in florets
  • 3 T oil
  • 2 T red curry paste
  • 500 g mushrooms, halved
  • 1 can baby corn
  • 1 red pepper, in small pieces
  • 1 eggplant, in pieces

Cook the rice according to the package. Steam the broccoli for five minutes in salted water. Drain, and set aside. Heat the oil in frying pan, and cook the curry paste in it until it changes color. Add the mushrooms, corn, pepper, and eggplant, and stew 15 min. Add the broccoli and cook a further 3 min. on high heat. Season with salt and pepper and serve with the rice.



  • 50 g butter
  • 1 onion, sliced
  • 100 g lardons
  • 300 g risotto
  • 750 ml chicken broth
  • 450 g frozen peas
  • 50 g Grana Padano

Preheat the oven to 180 C. Melt the butter in a frying pan and cook the onion for three minutes. Add the lardons and cook a further 1 minute. Add the risotto and cook for three minutes. Season to taste with salt and pepper.

Put the risotto in an ovensafe dish and pour the bouillon over. Bake in the oven for 35 minutes (covered).

Cook the peas. Mix together with the risotto and the cheese, and season to taste.

Tasty with Catalan sausages.

Credits: Aller Hande.

2014-04-21: Made this tonight. I was suspicious of the cooking method, and checked it after 15, 25, and 30 minutes. Yet, it worked! I think I will use the method again. I wasn’t enamored with the peas in the risotto. Next time, I’d serve them as a side dish.

Gevulde Paprika’s

  • 4 red peppers
  • 1 onion, chopped
  • 3 T olive oil
  • 1 clove garlic, finely chopped
  • 300 g ground beef
  • 300 g minute rice
  • 200 g canned corn
  • 1 T paprika

Preheat the oven to 190C. Cut the peppers in half lengthwise, and remove the seeds and inner pith. Lay the halves with open side in a glass baking tray lined with baking paper.

Heat 2 T oil in a frying pan and fry the onions 3 minutes. Add the garlic and fry a further minute. Add the ground beef and cook 3 min. Add the minute rice and the corn and season to taste with paprika, pepper, and salt. Fill the peppers with the mixture, and drizzle with the rest of the oil. Bake ca. 20 until soft.

Credits: Aller Hande, my translation.

2013-05-15: Made with 1 red, 1 yellow, and 1.5 green peppers, and two small onions. We don’t have any minute rice, but I’d made regular rice the day before, and so just used that. Baked at 180C.

Linzencurry met Pappadums

  • 300 g basmati rice
  • 150 ml oil
  • 1 large onion, coarsely chopped
  • 2 T mild Indian currypaste
  • 450 g frozen cauliflower
  • 150 g frozen peas
  • 400 g canned lentils, drained
  • 400 g canned tomatoes blocks
  • 100 ml vegetable bouillon
  • 8 pappadums
  • 4 T mango chutney

Cook the rice according to the instructions on the package. Heat 3 T oil in a pan and brown the onion with the curry paste for 2-3 minutes. Add the cauliflower, peas, lentils, and tomato blocks with the juice. Add the bouillon, and salt to taste, and bring everything to a boil. Cook for 15-20 minutes. Heat the rest of the oil in a wok and fry the pappadums two at a time. Leave them 1-2 minutes until crispy. Lay them on paper to drain. Serve the lentil curry with the rice, and lay the pappadums on top, with the mango chutney on the side.

Credits: Aller Hande, my translation.

2013-05-13: I’ve wanted to make a cauliflower curry for a long time. I like cauliflower, but for some reason we usually end up with broccoli instead. I used generic curry powder instead of curry paste, and fresh cauliflower instead of frozen. I also had dried lentils, which I rinsed and then boiled while preparing the rest of the ingredients, having not realized it called for canned. We skipped the chutney and the pappadums.