INGREDIENTS

INSTRUCTIONS

SALSA
DRESSING
Date: Thu, 29 Feb 1996 09:30:13 -0800
From: Judy.Mingram@west.sun.com (Judy Mingram - SunSoft)
Here's another tested recipe from "Diet for a Small Planet" by Frances
Moore Lappe'. She attributes the recipe to Jennifer Raymong the "The Best
ofJenny's Kitchen". I have made changes for this Fatfree list.
Quoting from the recipe here:  "Don't let the name (pronounced mi-jed-rah)
put you off.  This is a wonderful, basic food-one of the most popular
dishes in the Middle East. No wonder! According to Biblical scholars,
Mjeddrah is the "mess ofpottage" for which Esau sold his birthright to
Jacob.  When you taste its simple, hearty flavor, you'll see why."
Traditionally Mjeddrah is eaten by putting the lentil mixture on a plate,
topping with salad materials such as lettuce, green onions, tomatoes,
cucumbers, radishes, bell pepper, sprouts, and then topped with the
dressing. I used pitas lined with lettuce, filled the with the cold
filling, concocted a simple salsa, and drizzled the dressing on top. I
really loved it the first day and three days later it tasted even better.
Bring lentils and water to a boil, then reduce heat, cover, and simmer for
25 minutes.  Saute onions and salt until onions are translucent (I just
sprayed with Pam and cooked until browned.)  Add rice and saute for another
3 minutes. Add lentils cover tightly and simmer until lentils and rice are
tender, about an hour.  Stir occasionally.  Add more salt to taste, if
necessary.
Warm a pitas, cut in half, line with lettuce, spoon in the Mjeddrah, top
with salsa, drizzle with dressing.  This is better served cold (in my
opinion) and the flavor gets better every day it sits in the fridge. I
would definitely make it a day or two ahead for best flavor.
FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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