Whole Rice and Lentils (Majadara)

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.


Recipes · Main Dishes · Rice · Beans and Rice Recipes


Prep Time: 15 mins
Cook Time: 50 mins
Servings: 8
Total Time: 1 hrs 5 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
207 Calories
8g Fat
29g Carbs
7g Protein


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