Never throw away leftovers: 3 tasty ideas for the end of the pot

Do you have leftover majadra or just cooked rice? Don’t throw it away—here are three dishes you can make from it:

Vegetable Omelet:To half a cup of majadra or cooked rice, add 2 eggs and half a cup of chopped herbs. Season with salt, pepper, cumin, and turmeric. Heat a skillet with olive oil (1-2 cm deep), pour in the mixture, and fry for 2-3 minutes until firm and golden. Flip and fry for another minute or two.

Meatballs:In a bowl, mix 350 grams of ground beef or chicken with one cup of majadra (or cooked rice). Add a cup of chopped herbs, 2 tablespoons of breadcrumbs, and 1 egg. Season with salt and a teaspoon of baharat spice. Shape into evenly-sized balls and fry in a skillet with olive oil (2-3 cm deep) until golden.

Rice and Greens Porridge:To half a cup of majadra or cooked rice, add 2 cups of boiling water and cook for about 20 minutes until the rice breaks down into the liquid and thickens. Season with a handful of chopped herbs (spinach and green onion are also good), half a clove of crushed garlic, salt, pepper, cumin, and turmeric. Stir and cook for another minute before serving.

Quick Tip:To speed up the rice cooking process, you can blend it before cooking.

In collaboration with Sugat