Whole Rice and Lentils (Majadara) recipe

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Ingredients

¼ cup olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 teaspoon chopped fresh ginger root
1 cup brown rice
1 cup green lentils
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
2 ½ cups water

Nutrition Info

206.8 calories
carbohydrate: 28.5 g
cholesterol: : -
fat: 7.6 g
fiber: 6.3 g
protein: 7.1 g
saturatedFat: 1.1 g
servingSize: -
sodium: 296.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium heat, cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.

  2. Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture, cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

Recipe Yield

8 servings

Recipe Note

One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.

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