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Green Lentils and Rice Assyrian Style

sharon younan

"In Assyrian, we call this dish jadarah! Lentils and rice have come a long way. We see these types of dishes more often! i hope you enjoy this great and easy recipe of jadarah!"
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Ingredients

40 m servings 235 cals
Original recipe yields 8 servings

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Directions

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  1. Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
  2. Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
  3. Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.

Nutrition Facts


Per Serving: 235 calories; 7.3 g fat; 34.6 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 222 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-l...

Most helpful critical review

I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.

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Very nice recipe, combining everything I like in one: lentils are always a nice change from other beans and legumes; as a Barbadian-American, rice is a staple in our menu -- Basmati's popcorn-l...

I guess I must have done something wrong. My basmati NEVER turned white and it was crunchy..not good at all. I had to put Pink Himalayan Salt and Garlic to have any taste.

This is So yummy! Thank you!

Very mild flavor but tasty.

This is quite delicious and strangely addictive. Those caramelized onions just rock, totally. I added some ground cumin and chili peppers. This went very well with thick, savoury yogurt. Thank ...

Delicious and simple. I thought I'd eat one small side helping. Ended up filling up and eating two big bowls. Husband loved it, and I'm looking forward to the leftovers tomorrow.

This is tasty! I did change a few things: I put in an extra cup and a half of water when I added the rice, just because I don't know how it's physically possible to cook a cup of lentils AND a c...

My ex husband from Iraq taught me to make this but heavy on the curry and using jasmine rice, still a staple for me, love it! Thank you for sharing!

Shortly after the rice went in, the water had been all absorbed so I added more to equal twice the amount of rice and lentils. This worked out well and everything cooked fine then. A bit bland t...