Mejadra in an Instant Pot

Tags: rice, lentils, middle eastern, instant pot

Created: 2021/06/19

Edited: 2021/06/19 2021/06/24

The real version has more oil, is garnished with crispy onions, and involves separately cooked lentils and rice. Normally rice takes longer to cook than lentils, but these are green/brown which keep their shape better, and perhaps the vinegar helps too. The natural release is important, otherwise the rice will be undercooked.

Nutrition per 100g: 124kcal, 6.4g protein, 20.5g carbohydrate, 1.7g fat

Adapted from Ottolenghi. Makes 514g. 7 steps

45g shallot		chop		Pressure cook 20 minutes on high, then natural release
1 teaspoon olive oil		fry, stirring, until soft and brown
1 tablespoon apple cider vinegar		deglaze
106g (1/2 cup) black/green lentils
86g (1/2 cup) brown basmati rice
325ml water
1/4 teaspoon cumin	toast until fragrant		ground
1/2 teaspoon coriander
1/3 teaspoon pepper
pinch salt
cinnamon