A Perfect Pantry

INGREDIENTS

Rice and lentils

• 2 tbsp olive oil
• 3 red onions, thinly sliced
• 2 tsp cumin seeds
• 1 tsp salt
• 1 cinnamon stick
• 2 ½ rice scoops long grain rice
• 1 x 400g can brown lentils, washed and drained
• 2 tbsp pinenuts, toasted
• 2 tbsp lemon juice

Beef skewers

• 8 soaked bamboo skewers
• 600g rump or topside steak, cut into 3cm cubes
• 1 teaspoon dried oregano
• 1 clove garlic, crushed
• Juice of a half a lemon
• 1 tbspn olive oil
• Thick Greek yoghurt to serve

 

DIRECTIONS

1. To make the skewers, thread 4 beef cubes onto each skewer. Mix together oregano, garlic, lemon juice and olive oil together and drizzle over skewers; turn to coat evenly and set aside to marinate.
2. Heat ELECTRIC FRYPAN on setting 6 and add olive oil. Add onion and 1 teaspoon of cumin seeds and salt; cook for 15-20 minutes, stirring frequently or until onions have collapsed and are dark golden colour. Remove half the onion and set aside for the garnish.
3. To the remaining onions left in the frying pan, stir in remaining cumin seeds and cinnamon stick. Cook stirring for 1 minute. Add rice and gently stir for 2 minutes until rice is coated in oil and just starting to brown. Transfer rice and drained lentils to RICE EXPRESS RICE COOKER and add 2 ½ rice scoops of water. PRESS START button.
4. Heat ELECTRIC FRYPAN on setting 10 for 3 minutes. Add skewers and cook, turning regularly for 3-4 minutes or until cooked to your liking. Keep warm until rice is cooked
5. Once rice cooker has switched to keep warm, drizzle over lemon juice and sprinkle over caramelised onion and toasted pinenuts.
6. Serve Mjadrah with beef kebabs and a dollop of thick yoghurt

 

Tip: use basmati rice and spice it up by adding ½ teaspoon of cayenne pepper to the rice

For a splurge, buy some good quality Labneh from your local deli and serve with the rice and skewers

 

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Banquet Electric Frypan
• 10 Cup Jar Rice Cooker